Greek Caponata

foodnetwork.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

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

¼ cup extra-virgin olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

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

Directions at foodnetwork.com

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