Greek Caponata Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 zucchini, cut into 1-inch rounds

2 summer squash, cut into 1-inch rounds

2 tomatoes, cut into wedges

1 teaspoon dried oregano

4 to 6 slices toasted sourdough bread, optional for main dish

1 red onion, peeled and cut into 1-inch wedges

1 potato, peeled and cut into 1-inch cubes

3 garlic cloves, minced

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

1 (14.5-ounce) can diced tomatoes with their juice

1 large Japanese eggplant, cut into 1-inch rounds

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