Greek Caponata

Ingredients

• 1 (14 1/2 ounce) can diced tomatoes with 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 fresh ground black pepper
• 1 teaspoon dried oregano