Slice Chop Toss

Tonight I made a delicious Greek Caponata recipe minus the eggplant. I hate eggplant. Anyway, it's one of Giada's recipes..and oh it was so good! It's kinda like an Italian version of the French Ratatouille. And because this was my first time making this dish, I HAD to eat it with the toasted sourdough bread..yum. Still taste great without the bread though :) bye bye bread..you make me bloated..I now shall resist you!

My Greek Caponata




Giada's Greek Caponata Recipe

Ingredients

* 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
* 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 (excluding 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 for a main dish.