Zucchini Siciliano is based on a Sicilian eggplant-based dish called ‘Caponata’. Here, Zucchini instead of the more traditional eggplant.
Appetizer, Side Dish
Black Olives, Capers, Thyme, White Wine, Zucchini
cut into batons;
halved and sliced;
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.
Zucchini Siciliano https://sybaritica.me/zucchini-siciliano/