Caponata

From Ars Cookbook

Submitted by MichaelC

Serve alone as a side, or over toasted sourdough bread for a main dish.

Contents 1 Ingredients 2 Preparation 3 Directions 4 Notes

Ingredients

• 1 (14.5oz) can diced tomatoes with their juice
• 2 zucchini, sliced
• 2 summer squash, sliced
• 2 tomatoes, cut into wedges
• 1 large Japanese eggplant, sliced
• 1 red onion, peeled and cut into wedges
• 3 garlic cloves, minced
• extra-virgin olive oil
• kosher salt or sea salt
• freshly ground black pepper
• dried oregano

Preparation

Preheat the oven to 400 degrees F.

Directions

Pour the canned tomatoes into a baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients. 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.

Notes