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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Caponata Recipe

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This recipe for Greek Caponata is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400º for 20 minutes. Remove foil, sprinkle Feta on top and bake until veggies are golden, 30-40 minutes.

 

 

 

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