Caponata Panzanella Salad
Ingredients
Caponata
-
¼
cup
olive oil
-
1
large
eggplant, chopped into 2-inch pieces
-
1
teaspoon
dried oregano
-
½
small
red onion, small dice
-
1
clove
garlic, minced
-
2
tablespoons
red wine vinegar
-
1
tablespoon
capers
-
¼
cup
green olives, pitted and chopped
-
2
cups
diced fresh tomatoes
-
to taste
sea salt and ground black pepper
-
¼
cup
chopped flat leaf parsley
Panzanella
-
4
cups
torn up bread pieces
-
2
tablespoons
olive oil
-
to taste
sea salt and ground black pepper
-
⅓
cup
cherry tomatoes, halved
-
extra
chopped parsley
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Heat olive oil in a large pot over medium heat, add eggplant and oregano, and cook until browned.
- Add red onion and garlic, stirring until soft, then add red wine vinegar and cook until evaporated.
- Stir in capers, olives, and tomatoes, and simmer for about 15 minutes until eggplant is tender.
- Remove from heat, stir in parsley, and set aside to cool.
- Place bread pieces on the baking sheet, drizzle with olive oil, season, and toss to coat.
- Bake bread until golden brown, about 12-15 minutes, flipping halfway through.
- Combine caponata with croutons, garnish with olive oil, halved tomatoes, and extra parsley.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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