Greek Caponata

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
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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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5

Newest Ratings and Reviews

Read all 8 reviews

  • on November 18, 2013

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    First time making this, and it was a real winner !!! The veggies tasted fresh and so yummy, especially the sweetness from the diced tomatoes !!!! It was the first time making this, and it is really turning me on to making changes to our diets because the meal was so good, and there was no meat anywhere ! Thanks Giada :-

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  • on March 04, 2013

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    This dish is fabulous!! It was very easy to make and smelled heavenly while it was cooking! Tasted just as good as it looked and smelled! Mmmmmm!

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  • on August 10, 2011

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

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