Greek Caponata

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Greek Fusion

Photo: Greek Caponata

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:1 hr 5 min
Prep:10 min
Inactive Prep:--
Cook:55 min
 
YIELD:4 to 6 servings
LEVEL:Easy

Ingredients

  • 1 (14.5-ounce) can diced tomatoes with their juice
  • 2 zucchini, cut into 1-inch rounds
  • 2 summer squash, cut into 1-inch rounds
  • 2 tomatoes, cut into wedges
  • 1 large Japanese eggplant, cut into 1-inch rounds
  • 1 red onion, peeled and cut into 1-inch wedges
  • 1 potato, peeled and cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 4 to 6 slices toasted sourdough bread, optional for main dish

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Directions

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.

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Newest Ratings and Reviews

Read all 6 reviews

  • on August 10, 2011

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    This dish is easy and delicious, especially with summer veggies from the farmers' market!

    people found this review Helpful.
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  • on August 10, 2011

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    love love love !

    people found this review Helpful.
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  • on August 01, 2011

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    This dish was so easy! It smelled wonderful while it was cooking and tasted even better! I loved it and so did my husband. I'd reduce the amount of vegetables when cooking for 2.

    people found this review Helpful.
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