Zucchini Caponata



      1 Large Tomato
      1 Large Bell Pepper
      1 Large Zucchini
      1 Onion
      1 Carrot
      2 Celery Stalks
      2 Garlic Cloves
      2 TBSP Tomato Paste
      ¼ Cup Calamata Olives
      1 TBSP capers
      2 TBSP Olive Brine
      2 TBSP Pine Nuts
      1/4 Cup Chopped Parsley
      Dry herbs;
            Bay Leaf
          Hot Pepper Flakes,
          Black Pepper
      Olive Oil


Broil the tomato & bell pepper to char the skin. Cover the pepper and tomato and let them cool down. Once cooled, peel the tomato and pepper and chop them. chop a large zucchini and saute in 2 TBSP of olive oil on low heat. Remove the zucchini from the pan when it gets golden brown. In the same pan saute 1 chopped onion until it soften. Add 1 chopped carrot and 2 chopped celery stalks. Season with salt and stir well. Saute until soft and add 2 chopped garlic cloves. Add the dry herbs and spices to taste and chopped bell pepper. Mix and add the chopped tomato and 2 TBSPs of tomato paste. Keep cooking and stir for 2 minutes. Add 1/4 cup of calamata olives and 1 TBSP of chopped capers. Add the zucchini with 2 TBSP of olive brine. Pour in 1 cup of water, cover, stir and keep cooking on low heat for 15 minutes. Toast on a dry pan 2 TBSPs of pin nuts until golden brown. Add the nuts to the mix with a 1/4 cup of chopped celery. Stir and serve.



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Telephone: 1 (203)261-1817

Miscellaneous Info

We are located in Trumbull, CT. We cook "kosher style" with fresh ingredients and a healthy conscience. We deliver within a 20 mile radius or cook at your location anywhere you want to bring us.

Call: 1-203-261-1817

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