Greek-Style Eggplant Caponata

Ingredients:

• 1 large eggplant, sliced ​​into 2.5 cm rounds
• 1 can (410 g) diced tomatoes with juice
• 2 zucchini, sliced ​​into 2.5 cm rounds
• 2 yellow zucchini, sliced ​​into 2.5 cm rounds
• 2 sliced ​​tomatoes
• 1 red onion, peeled and cut into 2.5 cm wedges
• 1 potato, peeled and cut into 2.5 cm cubes
• 3 crushed cloves of garlic
• 1/4 cup olive oil
• 1.5 tsp salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 4-6 slices toasted sourdough bread (see below) recipe)

Preparation:

1. Preheat oven to 205°C.
   
   Pour the canned tomatoes into a 3.5-quart baking dish and spread them out so they completely cover the bottom. In a large bowl, combine the remaining ingredients (except the bread). Stir well. Arrange the vegetables on top of the canned tomatoes in an even layer.
2. Cover the baking dish with foil and place in the oven for 20 minutes. Remove the foil and bake until the vegetables are golden brown around the edges, about 30-40 minutes.
   
   Serve as a side dish or on toasted bread as a main course.