Name: Greek Caponata
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 - 6 servings
Ingredients: 1 (14.5-oz) 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 cloves garlic, minced; ¼ cup extra-virgin olive oil; 1 ½ tsp salt; 1 tsp black pepper, freshly ground; 1 tsp dried oregano; 4 - 6 slices toasted sourdough bread, optional for main dish

Prep Time

10 min

Cook Time

55 min

Yields

4 - 6 servings

This take on caponata uses Greek flavours and fresh ingredients for beautiful bites

ingredients

(14.5-oz) can diced tomatoes with their juice

zucchini, cut into 1-inch rounds

summer squash, cut into 1-inch rounds

tomatoes, cut into wedges

large Japanese eggplant, cut into 1-inch rounds

red onion, peeled and cut into 1-inch wedges

potato, peeled and cut into 1-inch cubes

cloves garlic, minced

cup extra-virgin olive oil

1 ½

tsp salt

tsp black pepper, freshly ground

tsp dried oregano

- 6 slices toasted sourdough bread, optional for main dish

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

Serve alone as a side, or over toasted sourdough bread for a main dish.

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Greek Caponata

ingredients

directions

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