Greek-Style Eggplant Caponata
Votes: 7
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Greek-style eggplant caponata - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large eggplant, sliced into 2.5 cm rounds
- 1 can (410 g) diced tomatoes with juice
- 2 zucchini, sliced into 2.5 cm rounds
- 2 yellow zucchini, sliced into 2.5 cm rounds
- 2 sliced tomatoes
- 1 red onion, peeled and cut into 2.5 cm wedges
- 1 potato, peeled and cut into 2.5 cm cubes
- 3 crushed cloves of garlic
- 1/4 cup olive oil
- 1.5 tsp salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 4-6 slices toasted sourdough bread (see below) recipe)
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Recipes with similar ingredients: eggplants, yellow zucchini, zucchini, tomatoes, onions, garlic, potato, oregano, toasts
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Pour the canned tomatoes into a 3.5-quart baking dish and spread them out so they completely cover the bottom. In a large bowl, combine the remaining ingredients (except the bread). Stir well. Arrange the vegetables on top of the canned tomatoes in an even layer. - Cover the baking dish with foil and place in the oven for 20 minutes. Remove the foil and bake until the vegetables are golden brown around the edges, about 30-40 minutes.
Serve as a side dish or on toasted bread as a main course.
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