Caponata

Ok I have been promising to post some of my favorite recipes so I thought I’d post the recipe I dream about the most! I watch the food network channel all the time and this recipe is from one of my favorite chefs Giada De Laurentiis. It is so fresh and would feed an army, which is perfect for my appetite. It’s called Caponata. You could say it’s a Greek interpretation of a classic Italian dish. Yes, say it with me only with a Italian accent…Caponata, Caponata, Caponata!!! It just rolls off the tongue and I’m in love.

 My daughter who is 6 years old eats it with a little shredded mozzarella on top and my husband picks out the summer squash (he has issues with squash). I love to cook this for my family and then eat it for lunch with my chicken, fish, or steak the next day. The longer it sits, the more flavorful it becomes. I made this dish tonight as part as my food prep for the week since I had most the ingredients already from my bountiful basket. Make sure to plan your attack this week with butt kickin recipes already prepped and/or cooked so they are ready to go when you are. Always be prepared so there is no guessing, grumbling, or cheating with your food and you will be one step closer with reaching your fitness goals. Keep going ladies and I will see you at our next workout!

 *This recipe calls for toasted sourdough bread which I do not do but you could defiantly go there if that works for you.

*I also chop the potato a little finer than listed so I can have some potato with each bite and I usually trade between white and sweet potatoes

1 can Fire roasted diced tomatoes, with their juice (123g)

1 Large Japanese eggplant, cut into ¼” rounds (440g)

2 summer squash, cut into ¼” rounds (227g)

2 zucchini, cut into ¼” rounds (340g)

2 roma tomatoes, cut into wedges (245g)

1 red onion, peeled and cut into 1” rounds (246g)

1 potato, cut into small bites (200g)

3 cloves of garlic, minced

3 tbsp extra-virgin olive oil

1 ½” tsp sea salt

1 tsp freshly ground black pepper

1 tsp dried oregano

4-6 slices toasted sourdough bread (optional)

 

Preheat Oven to 400 F

Pour the canned tomatoes into a 3 ½ quart baking dish and spread to cover the bottom. In a large bowl, combine the eggplant, squash, zucchini, fresh roma tomatoes, onion, potato, garlic, oil, salt, pepper and oregano. Toss to coat.

Layer the vegetables on top of the canned tomatoes. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 30 to 40 minutes, or until the edges of the vegetables are golden.

 Don’t knock it until you try it! Enjoy

 

Amount Per Serving (6 servings)
Calories 187.76

Calories from Fat  90

% Daily Value

Total Fat 10.07g

15%

   Saturated Fat 1.42g

7%

   Trans Fat 0g

 

Cholesterol 0mg

0%

Sodium 8.06mg

 0%

Total Carbohydrate 22.49g

7%

   Dietary Fiber 5.6g

22%

   Sugars 7.13g

 

Protein 3.49g

 7%

Vitamin A (IU) 504.27

10%

Vitamin C 23.6mg

39%

Calcium 42.2mg

4%

Iron 1.07mg

6%

4 thoughts on “Caponata

  1. Michelle says:

    Thank you so much for sharing this recipe. I have been excited to try it. Hopefully I will get around to making it this week. You are awesome. I am so thankful for you and your friendship. Have a great week my beautiful friend.

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