Greek Caponata

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can diced tomatoes with 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 fresh ground black pepper
• 1 teaspoon dried oregano

Recipe

• 1 preheat the oven to 400 degrees f.
• 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.
• 3 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.
• 4 serve alone as a side, or over toasted sourdough bread for a main dish.