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Panzanella Caponata


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
  • 810 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


  • 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


  1. Preheat the oven to 400 F and line a large baking tray with foil
  2. Add the eggplant, bell pepper, onion, a drizzle/spray of oil until coated, and a generous sprinkling of salt and pepper.
  3. Bake in the oven for 15-20 minutes or until soft and roasted. Make sure to toss the vegetables halfway through cooking.
  4. Next in a jar combine all the marinade ingredients.
  5. 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.
  6. Let the salad sit for at least 4-5 hours for the bread to absorb all the flavor