1 salted anchovy fillet, rinsed and chopped
2 tablespoons torn mint leaves
1. Cover the raisins in warm water, and soak for at least 20 minutes. Trim both ends from each zucchini. Cut each zucchini in half lengthwise, then cut each half in thirds lengthwise. Cut each slab in thirds across, giving you fairly thick pieces between 1 1/2 and 2 inches long.
2. Heat the olive oil in a large saute pan over medium heat. Add the whole garlic clove and cook until the garlic browns slightly, about 3 to 4 minutes. Increase heat to medium-high, add the cut zucchini and 1 teaspoon salt, and cook until it is lightly browned, about 10 minutes.
3. Reduce the heat to medium, and add the vinegar, sugar, drained raisins, pine nuts and anchovy. Cook until the liquid is reduced to a syrup, about 3 to 5 minutes. Acid from the vinegar will turn the zucchini olive-drab; there is nothing to be done about it.
4. Once the zucchini mixture has been removed from the heat, stir in the mint and season to taste with pepper and more salt, if necessary. Discard the garlic. This dish can be served either warm or cold. If serving it cold, season with more salt and vinegar.