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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
  • 34 dried Turkish figs, diced
  • large handful of fresh parsley and basil, torn
  • 34 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

  1. Preheat the oven to 415 F and line 2 large baking tray with foil
  2. 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.
  3. 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.
  4. Next in a jar combine all the marinade ingredients.
  5. 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.
  6. Let the salad sit for at least 4-5 hours for the bread to absorb all the flavor