Name: Greek Caponata
Prep time: 10 min
Cook time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 (450g) tin diced tomatoes with their juice; 2 courgettes, cut into 2.5cm rounds; 2 summer squash, cut into 2.5cm rounds; 2 tomatoes, cut into wedges; 1 large aubergine, cut into 2.5cm rounds; 1 red onion, peeled and cut into 2.5cm wedges; 1 potato, peeled and cut into 2.5cm cubes; 3 garlic cloves, minced; 65ml extra-virgin olive oil; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 4 to 6 slices toasted sourdough bread, optional for main dish