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Sunday, October 16, 2011

Greek Caponata

This is my new favorite veggie dish. It's a bit late in the year, but you might find some fresh veggies at farmer's markets. Easy and delicious, this is a great way to convert non-veggie eaters. I've even added a can of canellini beans to make it a complete meal. You can also pour over pasta instead of serving with toasted bread. It makes quite a bit, but that's okay since it's great warm or at room temperature (i.e., leftovers for lunch the next day!).

Greek Caponata

1 (14.5-ounce) can diced tomatoes with their juice (fire roasted are wonderful)
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 (regular eggplant also works, but peel it first, then salt it & let sit for ~15 minutes; rinse & use - removes bitterness)
1 red or yellow onion, peeled and cut into 1-inch wedges
1 potato, cut into 1/2-inch cubes (can leave peel on)
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano

4 to 6 slices toasted sourdough bread, optional for main dish

Directions
Preheat the oven to 400 degrees F.


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 (not 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 or pasta for a main dish.

Adapted from Giada de Laurentiis

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