4 - 6 servings
This take on caponata uses Greek flavours and fresh ingredients for beautiful bites
(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
tsp black pepper, freshly ground
tsp dried oregano
- 6 slices toasted sourdough bread, optional for main dish
Preheat the oven to 400ºF.
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.