RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Salad: Caponata of Zucchini - pareve
This version of caponata replaces the eggplant with zucchini, but it remains an example of Jewish cuisine because of the liberal use of fennel. Gil Marks explains that fennel used to grow wild in ancient Israel and was freqently used in cooking. Until recently, it was considered a Jewish food in Italy. Increasingly, fennel has been incorporated into the general Italian cuisine. 1/3 cup extra-virgin olive oil 8-10 medium zucchini, cut into 1-inch dice (about 7 cups) 2 cups celery, coarsely chopped 2 cups fennel bulb, coarsely chopped 3 cups fresh tomatoes, seeded and chopped 3/4 cup capers, drained 1/2 cup oil-cured black olives, pitted and chopped 4 cloves garlic, peeled, ends removed, minced 3/4 cup balsamic vinegar 2 tablespoons sugar 1 red bell pepper, roasted and diced 1/2 cup toasted pine nuts 1/2 teaspoon salt Freshly ground black pepper to taste Heat the oil in a large skillet over medium heat. Add the zucchini and saute until it is lightly browned, about 10 minutes. Using a slotted spoon remove the zucchini and place it in a large bowl; set aside. To the same skillet, add the celery and fennel. Saute until tender, about 5 minutes. Add the tomatoes and cook an additional 5 minutes. Return the reserved zucchini to the skillet along with the capers, black olives, garlic, balsamic vinegar and sugar. Simmer another 5 minutes. If there is still a lot of liquid in the skillet, drain it off and reduce it by two-thirds in another pan, then return it to the vegetables. Mix in the red pepper, pine nuts, salt and pepper. Remove from the heat and cool mixture to room temperature. Serve as an accompaniment to lamb, or as an omelet or unconventional sandwich filling. Makes about 8 cups Cook's note: This recipe can be made up to five days ahead. To roast the red pepper, preheat the broiler. Place the whole pepper on a broiler pan under the broiler, turning occasionally until all sides blacken. Remove from the broiler and place in a resealable plastic bag or paper bag. Seal and let stand for 15 minutes. When cool, remove charred skin; stem, seed and core the pepper. Original source: "Ann Arbor Area Farmers' Market Cookbook" Ricky Agranoff and Lois Kane Current source: "Farmer's Market Recipes" THE DETROIT FREE PRESS (on-line edition), 6/10/98
