Sicilian-Inspired Panzanella
Serves 1
Directions
- 1Cut or tear the stale bread into bite-sized pieces.
- 2Chop the eggplant, fresh tomatoes, and sun-dried tomatoes into approximately 1cm pieces.
- 3Spread the chopped eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake at 200°C/400°F for 20 minutes.
- 4Add both types of tomatoes to a large bowl.
- 5Thinly slice the onion and add it to the bowl.
- 6Add a large pinch of salt and mix everything in the bowl.
- 7Squeeze lemon juice into the bowl.
- 8Roughly chop the olives and anchovies.
- 9Add the chopped olives, anchovies, and capers to the bowl and mix.
- 10Once the eggplant pieces are golden brown and soft, add them to the mixture.
- 11Add the bread pieces to the bowl.
- 12Drizzle the bowl with one tablespoon each of olive oil and white wine vinegar.
- 13Roughly chop the basil and add it to the salad.
- 14Add extra salt to taste and mix the salad thoroughly.
- 15Let the salad sit for at least 15 minutes before serving.
Ingredients
- 0.33 baguette Stale baguette
- 1 Eggplant
- 5 Plum tomatoes
- 10 Sun dried tomatoes
- 1 Small white onion
- 1 wedge Lemon
- 30 Olives
- 2 T Capers
- 8 Anchovies
- 4 T Olive oil
- 2 T White wine vinegar
- 15 Fresh basil leaves
- Salt
Equipment
Baking sheetLarge bowlKnifeFork
Tips
- The bread soaks up all the juicy flavors of the produce.
- The more it sits, the better it gets.
- Adjust olive oil and vinegar to taste.
- Let sit at least 15 minutes before serving.
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