greek caponata

courtesy of: giada de laurentis, food network
submitted by: missi
serves: 4-6

- 14oz can diced tomatoes, with juice
- 2 zucchini, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 large japanese eggplant, cut into 1" rounds
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- 1/4c extra virgin olive oil
- 1-1/2tsp salt
- 1tsp freshly ground pepper
- 1 tsp dried oregano

1. preheat oven to 400.

2. pour canned tomatoes into a 3-1/2 quart baking dish and spread to cover bottom.

3. in a large bowl, combine remaining ingredients and toss. pour over canned tomatoes.

4. cover with foil and bake for 20 min.

5. remove the foil and bake for an additional 30-40 min until the edges of the vegetables are golden. serve alone or over sourdough bread for a main entree.

image: food network