ZUCCHINI CAPONATA
Every year my family has a beach trip in August,this year will be the 30th year. It began as a fish fry,but now everyone brings whatever they want to eat, I'm already thinking about what I'll take. I saw this recipe and thought it would be something different and tasty. By August,I'll have lots of zucchini tomatoes and basil in the garden,I didn't plant eggplant this year. I added anchovies to the original recipe since I love them. I'll serve this with pita wedges.
Provided by L D @windella
Categories Vegetables
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium high heat. Add onions,celery and peppers. Cook and stir 5 minutes or until tender. Add zucchini,tomatoes,basil,salt and pepper. Reduce heat to medium;cook 15 minutes or until vegetables are softened,stirring occasionally. Remove from heat,stir in remaining ingredients. Refrigerate 8-12 hours or overnight.
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