Easy Caponata

Ingredients and Weight:

• 2 pounds summer squash (yellow or zucchini), diced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 cup chopped Kalamata olives
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large sauté pan, heat the olive oil over medium heat.
2. Add the onion and celery and sauté until softened, about 5 minutes.
3. Add the garlic and sauté for 1 minute more.
4. Stir in the summer squash, tomatoes, olives, basil, oregano, salt, and pepper.
5. Bring to a simmer and cook for 20 minutes, or until the squash is tender and the flavors have combined.

Nutritional Information:

Per serving (approximately 1 cup):

• Calories: 90
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 6g
• Protein: 2g

Dish Characteristics:

• Light and refreshing
• Sweet and savory
• Perfect as a side dish or appetizer

User Comments:

• "Loved this caponata! It's so easy to make and packed with flavor."
• "Ideal for summer barbecues. It's a crowd-pleaser for sure."
• "I substituted yellow squash for zucchini and it turned out great."
• "A fantastic way to use up all those summer squashes from the garden."
• "I recommend serving this with grilled bread or crackers."

Special Precautions and Tips:

• If you don't have Kalamata olives, you can use any other type of olive you like.
• Add a pinch of red pepper flakes for a bit of heat.
• To make ahead, prepare the caponata as directed and let it cool completely. Store in an airtight container in the refrigerator for up to 5 days.