Greek Caponata

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Greek Fusion

Rated: 4 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

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
Fay Forest Park, IL 11-15-2009
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Even better as leftovers
Rated: 5 stars out of 5

What a great way to get a lot of veggies into your diet and use up what's in your fridge.You can really use any vegetables... you want. I added red and orange peppers instead of potatoes because that's what I had and Italian seasoning instead of oregano. It was absolutely delicious and even better as leftovers. The flavors really melded and created such a flavorful sauce. I feel so healthy eating this and will make it again and again. I did cook it quite a bit longer though since I like my veggies soft.Read more
recipe Greek Caponata
Anna K. Gastonia, NC 11-11-2009
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A Lot of Veges
Rated: 5 stars out of 5

At first I didn't anticipate such an amount of vegetable goodness. However, all the food left over makes an intensely... delicious soup with vege or beef broth.Read more
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!