Zucchini Caponata - cooking recipe

Ingredients

1/3 c. olive or vegetable oil
1 c. chopped onions
1/2 c. sliced celery
1/4 c. chopped yellow bell pepper
1/4 c. chopped red bell pepper
3 c. cubed zucchini
2 c. seeded, chopped tomatoes
2 Tbsp. chopped fresh basil or 2 tsp. basil leaves
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. lemon juice
1/2 c. small pitted ripe olives
2 Tbsp. capers, drained

Preparation

Heat oil in heavy 2-quart saucepan over medium-high heat.
Add onions, celery and peppers.
Cook and stir 5 to 10 minutes or until tender.
Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium.
Cook for 15 to 20 minutes or until vegetables are softened, stirring occasionally.
Remove from heat. Stir in remaining ingredients.
Refrigerate 8 to 12 hours or overnight.
Serve pita bread.