Panzanella Caponata
Ingredients
Units
Scale
- 1/2 loaf sourdough, cubed into 1-inch pieces
- 2 small eggplants, cubed
- 1 large garlic clove, smashed and peeled
- 1 red bell pepper, cut along the ribs
- 1 small red onion, sliced
- 1 lb campari tomatoes, quartered
- 1 tablespoon of capers
- 1/4 cup pitted olives, chopped
- 1/4 cup toasted pinenuts
- 3–4 dried Turkish figs, diced
- large handful of fresh parsley and basil, torn
- 3–4 oz ricotta salata, crumbled
MARINADE
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon, zested and juiced
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon honey
Instructions
- Preheat the oven to 415 F and line 2 large baking tray with foil
- Add the eggplant to one tray and spread out evenly. To the other tray add the bell pepper pieces, onion slices, and whole garlic clove. Drizzle/spray both trays with olive oil until coated and a generous sprinkling of salt and pepper.
- Bake in the oven for 20-25 minutes or until soft and roasted, and the skins of the bell pepper wrinkle. Make sure to toss the eggplant halfway through cooking.
- Next in a jar combine all the marinade ingredients.
- Once the vegetables finish roasting, peel the skins off the bell peppers, chop up the bell peppers and red onions, mash the garlic clove into a paste, and add everything to a VERY large bowl with the bread, chopped tomatoes, herbs, olives, capers, pinenuts, ricotta salata, dried figs and toss until the bread is fully coated.
- Let the salad sit for at least 4-5 hours for the bread to absorb all the flavor
