Zucchini caponata: vegan



4 tbsp olive oil
1 onion cut into bite-size pieces
4 garlic cloves chopped
4 zucchini cut into bite-size pieces
4 to 5 small tomatoes cut into bite-size pieces

4 tbsp capers
24 pitted black olives

salt and pepper to taste


Sauté onions in olive oil till just transparent, add garlic and stir for about a minute till garlic flavor is released. Add zucchini and keep cooking until zucchini start to break down and get soft. Add tomatoes and keep cooking uncovered to release the liquid it forms, and cook on simmer till mixture gets a soft and very mixed texture, like a very soft stew. This could take about an hour all together.

Turn off heat and add the capers and olives. Salt and pepper to taste.

Serves 4: 248 calories per serving.

I had extra zucchini this week and was tired of my other methods to cook it, so i thought, why not make what is traditionally eggplant, using zucchini? And it worked.

We ate this on pasta (an additional 200 calories per cup) one day and with crusty bread the next. It’s even good cold.

Rating: 5 out of 5.

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