This dish came about largely as a means to use up some zucchini and the last of a jar of black olives. I didn’t have any special ‘nationality’ in mind but the end result reminded me of the Sicilian eggplant dish called Caponata. The flavors are all very Mediterranean and pretty darn delicious…
- 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;
- Olive Oil.
Toss the Zucchini sticks in a little olive oil and the thyme and let marinate briefly.
Heat a ridge pan over a high flame and quickly sear the sticks just until grill marks appear.
Now heat a little more oil in a deeper 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.
Finally, add the zucchini, olives and capers. Sauté a few seconds more until hot throughout and serve.