Sicilian-Inspired Panzanella
Serves 1
Directions
- 1Cut or tear the stale bread into bite-sized pieces.
- 2Cut or tear the stale bread into bite-sized pieces.
- 3Cut or tear the stale bread into bite-sized pieces.
- 4Chop the eggplant, fresh tomatoes, and sun-dried tomatoes into approximately 1cm pieces.
- 5Chop the eggplant, fresh tomatoes, and sun-dried tomatoes into approximately 1cm pieces.
- 6Chop the eggplant, fresh tomatoes, and sun-dried tomatoes into approximately 1cm pieces.
- 7Spread the chopped eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake at 200°C/400°F for 20 minutes.
- 8Spread the chopped eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake at 200°C/400°F for 20 minutes.
- 9Spread the chopped eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake at 200°C/400°F for 20 minutes.
- 10Add both types of tomatoes to a large bowl.
- 11Add both types of tomatoes to a large bowl.
- 12Add both types of tomatoes to a large bowl.
- 13Thinly slice the onion and add it to the bowl.
- 14Thinly slice the onion and add it to the bowl.
- 15Thinly slice the onion and add it to the bowl.
- 16Add a large pinch of salt and mix everything in the bowl.
- 17Add a large pinch of salt and mix everything in the bowl.
- 18Add a large pinch of salt and mix everything in the bowl.
- 19Squeeze lemon juice into the bowl.
- 20Squeeze lemon juice into the bowl.
- 21Squeeze lemon juice into the bowl.
- 22Roughly chop the olives and anchovies.
- 23Roughly chop the olives and anchovies.
- 24Roughly chop the olives and anchovies.
- 25Add the chopped olives, anchovies, and capers to the bowl and mix.
- 26Add the chopped olives, anchovies, and capers to the bowl and mix.
- 27Add the chopped olives, anchovies, and capers to the bowl and mix.
- 28Once the eggplant pieces are golden brown and soft, add them to the mixture.
- 29Once the eggplant pieces are golden brown and soft, add them to the mixture.
- 30Once the eggplant pieces are golden brown and soft, add them to the mixture.
- 31Add the bread pieces to the bowl.
- 32Add the bread pieces to the bowl.
- 33Add the bread pieces to the bowl.
- 34Drizzle the bowl with one tablespoon each of olive oil and white wine vinegar.
- 35Drizzle the bowl with one tablespoon each of olive oil and white wine vinegar.
- 36Drizzle the bowl with one tablespoon each of olive oil and white wine vinegar.
- 37Roughly chop the basil and add it to the salad.
- 38Roughly chop the basil and add it to the salad.
- 39Roughly chop the basil and add it to the salad.
- 40Add extra salt to taste and mix the salad thoroughly.
- 41Add extra salt to taste and mix the salad thoroughly.
- 42Add extra salt to taste and mix the salad thoroughly.
- 43Let the salad sit for at least 15 minutes before serving.
- 44Let the salad sit for at least 15 minutes before serving.
- 45Let the salad sit for at least 15 minutes before serving.
Ingredients
- 0.33 baguette Stale baguette
- 0.33 baguette Stale baguette
- 0.33 baguette Stale baguette
- 1 Eggplant
- 1 Eggplant
- 1 Eggplant
- 5 Plum tomatoes
- 5 Plum tomatoes
- 5 Plum tomatoes
- 10 Sun dried tomatoes
- 10 Sun dried tomatoes
- 10 Sun dried tomatoes
- 1 Small white onion
- 1 Small white onion
- 1 Small white onion
- 1 wedge Lemon
- 1 wedge Lemon
- 1 wedge Lemon
- 30 Olives
- 30 Olives
- 30 Olives
- 2 T Capers
- 2 T Capers
- 2 T Capers
- 8 Anchovies
- 8 Anchovies
- 8 Anchovies
- 4 T Olive oil
- 4 T Olive oil
- 4 T Olive oil
- 2 T White wine vinegar
- 2 T White wine vinegar
- 2 T White wine vinegar
- 15 Fresh basil leaves
- 15 Fresh basil leaves
- 15 Fresh basil leaves
- Salt
- Salt
- 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.