GREEK CAPONATA RECIPE COURTESY GIADA DE LAURENTIIS
Steps:
- Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. Serve alone as a side, or over toasted sourdough bread for a main dish.
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Sarah Fowerbaugh
[email protected]This caponata is a delicious and versatile dish. I've enjoyed it as an appetizer, side dish, and main course. It's also a great way to use up leftover eggplant and bell peppers.
omoronfire
[email protected]I made this caponata ahead of time and it tasted even better the next day. The flavors had a chance to meld together and the eggplant was even more tender.
gasser Tammam
[email protected]This caponata is a great way to get your kids to eat their vegetables. The sweet and tangy sauce makes the eggplant and bell peppers more palatable for picky eaters.
Jannatul Ferdous Mariam
[email protected]I'm not a fan of bell peppers, but I didn't find them overpowering in this dish. The caponata is still very flavorful and enjoyable.
Kevin Tadman
[email protected]This caponata is a great way to add some Mediterranean flavor to your meals. It's perfect for a light lunch or dinner. I also like to serve it as a side dish with grilled chicken or fish.
Jessica Patterson
[email protected]I love the way the capers and olives add a salty and briny flavor to this dish. It's a perfect balance to the sweetness of the eggplant and tomatoes.
Tolulope Yakubu
[email protected]I made this caponata for a party and it was a huge hit. Everyone loved the sweet and tangy flavor. I will definitely be making it again for my next party.
4 B
[email protected]This caponata is a great way to use up leftover eggplant. It's also a healthy and delicious dish that can be enjoyed by people of all ages.
laboni suvo
[email protected]I'm not a big fan of eggplant, but this caponata changed my mind. The eggplant is cooked until it's soft and tender and the sauce is delicious. I will definitely be making this again.
Clinton Ezeiruaku
[email protected]This is one of the best caponata recipes I've ever tried. The eggplant is perfectly cooked and the sauce is flavorful and tangy. I served it over pasta and it was a hit with my family.
Khand Geo
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The caponata is delicious and can be served as an appetizer, side dish, or main course.
Nathan Kanchela
[email protected]This Greek caponata is a flavor explosion! The combination of sweet, tangy, and savory is perfectly balanced. I followed the recipe exactly and it turned out amazing. I will definitely be making this again and again.