Zucchini Caponata



My Aunt gave me a caponata recipe over 20 years ago. Someplace along the way I lost the scrap of yellow paper with the list of ingredients. I continued to make it from memory, and it morphed over time. This is the current version.

Yield 10-12 servings



  1. Place pinot grigio and sugar in a small pot. Heat over high, stirring occasionally, until sugar has melted and wine comes to a boil. Add the raisins, and reduce heat to lowest setting. Cook raisins uncovered for 12 to 15 minutes stirring occasionally.
  2. While raisins steep in the wine heat a large deep skillet over medium heat. When hot add pine nuts and stir constantly until they are nicely toasted. Transfer to a cool bowl and return the skillet to the burner.
  3. Add the olive oil and onion. Stir occasionally for 5 minutes.
  4. Add garlic and red bell pepper. Stir occasionally for 4 to 5 more minutes.
  5. Add balsamic vinegar and increase heat to medium high. Stir constantly until most of the excess liquid has evaporated, about 2 minutes.
  6. Add zucchini, olives, capers, salt and pepper. Stir to combine.
  7. Cook uncovered until zucchini is very soft, but still holds its shape, about 8 to 10 minutes.
  8. Add the raisins and their cooking liquid. Stir to combine and season to taste with salt and pepper.
  9. Stir in pine nuts just before serving on toasted bread.

Andy Broder - KitchenThink

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