Greek eggplant caponata

Greek eggplant caponata – a detailed recipe cooking. Time: 1 hour. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with the volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 1 sliced 2.5 cm circles. Large eggplant
• 1 can (410 gr.) Diced tomatoes with juice
• 2 sliced 2.5 cm slices. Zucchini squash
• 2 sliced 2.5 cm. Yellow zucchini
• 2 sliced tomatoes
• 1 peeled and sliced 2.5 cm slices. Head of red onions
• 1 peeled and diced 2.5 cm tuber potato
• 3 minced cloves of garlic
• 1/4 Art. olive oil
• 1.5 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 4-6 slices of dried leavened bread (see recipe)

Recipes with similar ingredients: eggplant, yellow zucchini, zucchini, tomatoes, onions, garlic, potatoes, oregano, toasts

Recipe preparation:

1. Preheat oven to 205 ° C. Pour canned tomatoes into 3.5 liter baking dish. and distribute so that they completely covered the bottom. In a large bowl, mix the remaining ingredients (except bread). Shuffle. Put the vegetables on canned tomatoes evenly.
2. Cover the baking dish with foil and place in the oven on 20 minutes. Remove the foil and bake until the vegetables around the edges become golden, about 30-40 minutes. Serve as a side dish or on fried bread as a main course.