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Chapter:Vegetable Recipes
Section:Eggplant
Recipe:Greek Caponata
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Greek Caponata
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1 (14.5-ounce) 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 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano

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. 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.

Recipe courtesy Giada De Laurentiis. Show: Everyday Italian
Episode: Greek Fusion. From: FoodNetwork.tv
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Everyday Italian on FoodNetwork.tv