Greek Caponata

Name: Greek Caponata
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 1 teaspoon freshly ground black pepper; 411 grams diced tomatoes with their juice; 3 garlic cloves, minced; 1 large Japanese eggplant, cut into 1-inch rounds; 59 milliliters extra-virgin olive oil; 1 teaspoon dried oregano; 1 potato, peeled and cut into 1-inch cubes; 1 red onion, peeled and cut into 1-inch wedges; 2 teaspoons salt; 4 slices toasted sourdough bread, optional for main dish; 2 summer squash, cut into 1-inch rounds; 2 tomatoes, cut into wedges; 2 zucchini, cut into 1-inch rounds

Need a vegan side dish? Greek Caponata could be a great recipe to try. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 10g of protein, 11g of fat, and a total of 295 calories. Plenty of people really liked this Mediterranean dish. If you have japanese eggplant, sourdough bread, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Canned Tomatoes