Shelly's Recipe

GREEK CAPONATA

Category: Dips - Cold

1 (14.5 oZ) can diced tomatoes with their juice
2 zucchini, cut into 1 inch rounds
2 summer squash, cut into 1 inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1 inch rounds
1 red onion, peeled and cut into 1 inch wedges
1 potato, peeled and cut into 1 inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 tsp salt
1 tsp pepper and dried oregano
4 to 6 slices toasted sourdough bread, *optional* for main dish & soaking up the juices

Preheat oven to 400 . Pour canned tomatoes into bottom of at least a 3 1/2 quart casserole or non-metal roasting pan. Mix rest of ingredients and put on the canned tomatoes. Roast covered in foil for 20 minutes. Then remove foil and cook for another 30-40 minutes or until vegetables on top are a nice golden brown color around edges.