Greek Caponata

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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.

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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.

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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.

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I love this recipe. So healthy and tastes great!

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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.

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Excellent with sourdough bread!

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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.

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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.

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This dish was very good and impressive to guest. It makes a ton, so you might want to cut down on how much you use depending on your amount of guest. I will definitely make this often.

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The final product tasted good but next time I would modify the veggies. From the eggplant, zucchini, squash, and tomatoes there way too many seeds in this dish! I did not care for the seeds at all! Also, the skin on the eggplant was tough and leathery. This dish had great flavor but next time I may substitute for asparagus, peppers, mushrooms, or artichoke hearts. Love Giada's recipes though, and rated this only four stars because of the seeds.