Photo: Greek Caponata Recipe
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
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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By boxedinsong11
on April 02, 2012
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Absolutely DELICIOUS !!!!!!!!!!!!!!! If you love roasted vegetables you will love this dish !! So easy to prepare but so flavorful and it tastes like you spent all day making it! I didn't add the potatoes ,to save on calories . The only tomatoes I used were the diced canned tomatoes at the bottom. I eat this dish as a main meal since it is so filling and is even a perfect lunch along side a piece of light bread. This Greek Caponata is so healthy too. Thanks Giada for another winner !!
By YungB
California, USA
on February 15, 2012
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I love love love this dish. And it tastes better a day after. Thanks for the recipe.
By tangotime23_127...
on February 13, 2012
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This is my husband's #1 favorite veggie dish of all time! I love my Dutch oven for this recipe - you really need a tight seal and the heavy cast iron lid is perfect for that. Cut up the potato into 1/2 inch pieces, and increase the cooking time to 30 minutes covered and 60 minutes uncovered.
It freezes well enough to repurpose leftovers on pasta (with a homemade red sauce and some spicy Italian sausage, you have a quick weeknight meal.
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