Soak the sultanas in water for 10 minutes. Trim the zucchini and cut into 5cm strips. Heat the oil in a frying pan, add the garlic, saute’ until soft, then add the zucchini and fry until they start colouring.
Sprinkle with the vinegar, add the chopped anchovies and as soon as the anchovies melt, add the well squeezed sultanas, the pine nuts and the sugar. Mix well and cook over a low flame, mixing frequently for about 20 minutes. You might have to add a little water if it starts sticking to the bottom of the pan. Serve with fish or meat.