GREEK CAPONATA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
|1 (14.5-ounce) 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 teaspoons salt|
|1 teaspoon freshly ground black pepper|
|1 teaspoon dried oregano|
|4 to 6 slices toasted sourdough bread, optional for main dish|
- 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.
BEST GREEK WHITE BEAN SOUP (FASOLADA) RECIPE – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 1 hours 30 minutes
Cook time: 1 hours 30 minutes
Yield: 6 Servings
|6 tablespoons extra-virgin olive oil, divided, plus more to serve|
|1 large red onion, chopped|
|3 medium celery stalks, chopped|
|3 medium carrots, peeled and chopped|
|Kosher salt and ground black pepper|
|4 medium garlic cloves, minced|
|1/2 teaspoon red pepper flakes|
|3 tablespoons tomato paste|
|1 pound dried cannellini beans, soaked and drained (see note)|
|2 1/2 quarts low-sodium chicken broth|
|4 teaspoons red wine vinegar|
|1/2 cup finely chopped fresh flat-leaf parsley|
|1/2 cup pitted Kalamata olives, chopped|
|2 ounces feta cheese, crumbled (½ cup)|
- In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the onion, celery, half the carrots and 1/4 teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
Add the garlic and red pepper flakes, then cook, stirring, until fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes.
Stir in the beans and the broth, then bring to a simmer over medium-high. Cover partially, reduce to low and simmer, stirring occasionally, until the beans are tender, about 1 hour.
- Using a slotted spoon, transfer 1 cup of the beans to a medium bowl. Using a potato masher or fork, mash the beans to a paste, then whisk the mixture back into the soup.
Add the remaining carrots, bring to a simmer over medium and cook, stirring occasionally, until the carrots are just tender, about 10 minutes.
- Off heat, stir in the vinegar, then vigorously whisk in the remaining 3 tablespoons oil. Taste and season with salt and pepper. Ladle into bowls and top with the parsley, olives and cheese.