Ingredients
Units
Scale
- 1 loaf of stale (or toasted) sourdough, torn into bite-size pieces
- 1 medium eggplant, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 8–10 campari tomatoes, quartered
- 1 tablespoon of capers
- 1/4 cup pitted olives, finely chopped
- 1/4 cup toasted pinenuts, or finely chopped walnuts
- large handful of basil, torn
- 1/4 cup parsley, finely chopped
MARINADE
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small garlic clove, minced
- 1/2 a lemon, juiced
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400 F and line a large baking tray with foil
- Add the eggplant, bell pepper, onion, a drizzle/spray of oil until coated, and a generous sprinkling of salt and pepper.
- Bake in the oven for 15-20 minutes or until soft and roasted. Make sure to toss the vegetables halfway through cooking.
- Next in a jar combine all the marinade ingredients.
- Once the vegetables finish roasting, add them to a VERY large bowl with the bread, chopped tomatoes, herbs, olives, capers, and pinenuts, 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