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Greek Caponata

Greek Caponata
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

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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
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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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