Greek Caponata

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Greek Fusion

Rated: 4 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
55 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 5 min

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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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Comments & Reviews

recipe Greek Caponata
maria tewksbury, MA 10-29-2009
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Good and healthy
Rated: 5 stars out of 5

I loved the dish. It was so easy!!! I changed it up a little bit. I topped the dish with romano cheese, bread crumbs and... olive oil. It made a nice crust on top.Read more
recipe Greek Caponata
Tessa Carol Stream, IL 10-17-2009
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So Good
Rated: 5 stars out of 5

I love this recipe. So healthy and tastes great!
recipe Greek Caponata
Heidi Mission Viejo, CA 09-29-2009
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Tasty, fast, clean flavor, needs a little more cooking time
Rated: 4 stars out of 5

As others have commented I would bake longer covered than 20 min. I used potatoes and would cut them smaller than suggested... also to get them to cook completely through. This is a great basic recipe to add just about anything to. I added a few pieces of red bell pepper and extra eggplant. I also topped with feta when serving to keep in line with the Greek feel. Will make again and next time add mushrooms for a bit of a meaty flavor.Read more
recipe Greek Caponata
Samantha Bowie, MD 09-28-2009
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So Good
Rated: 5 stars out of 5

Excellent with sourdough bread!
recipe Greek Caponata
Kathrine Parma Hts., OH 08-16-2009
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SO MUCH EASIER AND HEALTHIER THAN RATATOUILLE!
Rated: 5 stars out of 5

At this time of year with a bounty of beautiful vegetables, this recipe was a wonderful find. Thanks, Giada! I've always... stocked my freezer with ratatouille in the summer to enjoy all year long, but it has been such a MAJOR CHORE to fry everything -- especially my favorite, eggplant, that soaks up every drop of olive oil it comes near -- and I know that's not the healthiest way to eat. I've made this recipe 3 times since discovering it 2 weeks ago on Giada's show and plan to cook it again tomorrow. I've given the recipe to 5 people since then and even bought an oversize roasting pan to accommodate all of the wonderful vegetables in one big batch (just increase the olive oil and herb mixture to match the larger quantity). Our local farmers in Ohio have an abundance of eggplant and squash varieties, along with many types of tomatoes and peppers. Too hard to choose, so I'm using a selection of what looks good on any given day, and they're all great. Any leftovers are good on pasta, such as penne, and they freeze well, too. I currently have 4 containers of the caponata in the freezer for the long days of winter, and will make even more, I'm sure. I, too, didn't use a potato, but I did add 1 teaspoon of dried basil to the mix. I found it best to mix the olive oil, garlic, salt, pepper, oregano and basil together and pour over the vegetables in the roaster -- then toss all together to coat veggies evenly. A can of diced tomatoes may not be enough for your batch, but you can add additional diced fresh tomatoes. If it still seems like not enough moisture for your batch, add a small can of tomato juice. I increased the baking time for the foil-covered pan to 30 minutes, which makes sure everything is cooked. Then it's just another 30 minutes until it's beautifully bubbling and ready to enjoy. I know it will be a hit with you, too, to preserve the wonderful flavors and textures of today's bounty.Read more
recipe Greek Caponata
Meredith Raleigh, NC 08-16-2009
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Good use of eggplant
Rated: 4 stars out of 5

The eggplant in this caponata absorbs and melds flavors of other ingredients so effectively. Excellent flavors come from... this surprisingly simple dish, and the color presentation is gorgeous. I didn't add the potatoes... they just didn't seem to fit with the other vegetables for me. I also added a splash of balsamic vinegar to liven it up, which I think was a positive addition. Will definitely make again.Read more