Summer Harvest Caponata

• 1 (14.5 ounce) can no-salt-added diced tomatoes or 1 1/2 cups fresh diced tomatoes
• 2 zucchini, cut into 1 inch cubes
• 2 yellow summer squash, cut into 1 inch cubes
• 2 tomatoes, cut into 1 inch cubes
• 1 small eggplant, peeled and cut into 1 inch cubes
• 1 red onion, chopped
• 5 ounces fresh mushrooms, sliced
• 1 potato, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons Dr. Fuhrman's VegiZest, or other no salt seasoning blend, to taste
• 3 tablespoons toasted pine nuts*

1. In a large pot, combine the all remaining ingredients except pine nuts. Pour the vegetables over the diced tomatoes in an even layer. Cover the pot with a lid and cook on high for 20 minutes. Remove the lid and check the vegetables with a fork. Continue to cook until the vegetables are soft, about 30 minutes. Mix in toasted pine nuts.
2. Serve alone, or over quinoa or brown rice.
3. *To toast pine nuts, spread nuts on a baking pan. Bake in a 350 degree oven about 5 minutes, stirring occasionally until golden brown.

salt, zucchini, yellow summer, tomatoes, eggplant, red onion, mushrooms, potato, garlic, ground black pepper, oregano, dr, nuts

Taken from www.epicurious.com/recipes/member/views/summer-harvest-caponata-50170469 (may not work)