Zucchini Siciliano – Sybaritica

Zucchini Siciliano is based on a Sicilian eggplant-based dish called ‘Caponata’. Here, Zucchini instead of the more traditional eggplant.

• 1 small Zucchini cut into batons;
• 1 medium tomato chopped;
• 2 Black Olives halved and sliced;
• 1 Tbsp. Capers coarsely chopped;
• 1 pinch Thyme;
• 1 tsp. minced Garlic;
• ¼ cup White Wine;
• Salt;
• Olive Oil.

• Toss the Zucchini sticks in a little olive oil and the thyme and let marinate briefly.
• Heat a ridged grill pan over a high flame and quickly sear the sticks just until grill marks appear.
• Heat a little oil in a pan over a high flame and add the tomato and wine. Cook down until the wine is all but evaporated and the tomatoes are breaking down.
• Add the zucchini, olives and capers. Sauté a few seconds more until hot throughout and serve immediately, or let cool and serve later at room temperature, or slightly chilled.