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: European
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

The recipe Greek Caponata could satisfy your Mediterranean craving in roughly 1 hour and 5 minutes. This side dish has 295 calories, 10g of protein, and 11g of fat per serving. This vegan recipe serves 6. Head to the store and pick up onion, canned tomatoes, olive oil, and a few other things to make it today.

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