Caponata in Grilled Zucchini Boats
2lb small eggplants
1 tbsp kosher salt
1 ½ cup extra virgin olive oil
1 cup chopped onion
Small head of fennel, chopped
1/3 cup large green Sicilian olives pitted and coarsely chopped.
1/3 cup Italian capers rinsed and drained well
2 tbsp. sugar
1/3 cut aged white balsamic vinegar
1 14.5 ounce can whole tomatoes, drained and chopped.
4-5 small zucchini
Peel eggplants and cut into one inch cubes. Place on ½ of kitchen towel. Sprinkle with salt, then fold other half over. Place baking sheet on top and weight down with cans for 30 minutes.
Heat ½ cup olive oil in heavy skillet over moderately high heat. Cook onion, stirring until pale gold, about 6-8 min. Add fennel and heat until mixture is golden brown about 10 minutes. Add olives, capers and sugar, stirring for about 2 minutes. Stir in vinegar and tomatoes.
Reduce heat and simmer covered for about 20 minutes, stirring occasionally. Transfer to bowl and keep warm. Put mixture in bowl and cover to keep warm.
Rinse eggplant and squeeze dry.
Heat 1 cup oil in the same skillet, just cleaned with paper towel. Over moderately high heat, fry eggplant in batches, turning occasionally until tender and brown, draining on paper towels. Place drained eggplant in shallow baking pan. Spoon mixture over eggplant and combine. Let stand at room temperature for at least 4 hours.
When ready to serve, heat a grill or grill pan. Cut zucchini in half, spooning seed center down the middle. Brush the insides with oil and a sprinkle of fresh ground black pepper. Grill zucchini halves until grill marks form on both sides, and they are tender. Fill with caponata mixture and serve as a side dish or appetizer! Enjoy…..