"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Greek Caponata Recipe

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This recipe for Greek Caponata, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Tsumas


1 14.5-oz 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, cut into wedges
1 potato, peeled and cut into 1" cubes
3 garlic cloves, minced
1/4 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 tsp dried oregano
8 oz crumbled Feta cheese

Pour canned tomatoes into bottom of baking dish and spread to cover bottom. In large bowl combine remaining ingredients (except Feta) and toss to coat. Pour veggies over tomatoes evenly. Cover dish with foil and bake at 400 for 20 minutes. Remove foil, sprinkle Feta on top and bake until veggies are golden, 30-40 minutes.




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