Panzanella With Grilled Eggplant

Name: Panzanella With Grilled Eggplant
Total time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: A 3/4-pound eggplant, sliced 1/2-inch thick; A 6-inch piece French or Italian bread, crusts removed; 2 large cloves garlic, split; 1 1/2 pounds ripe tomatoes, coarsely chopped; 1/2 cup chopped sweet onion; 1/4 cup red wine vinegar; 4 tablespoons extra-virgin olive oil; 2 tablespoons slivered fresh basil leaves; Salt and freshly ground black pepper

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(19)
Comments: Read comments

Featured in: FOOD; Enjoying the Abundance of Eggplant, Without the Oil

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Ingredients

Yield:6 servings

A ¾-pound eggplant, sliced ½-inch thick
A 6-inch piece French or Italian bread, crusts removed
2large cloves garlic, split
1½pounds ripe tomatoes, coarsely chopped
½cup chopped sweet onion
¼cup red wine vinegar
4tablespoons extra-virgin olive oil
2tablespoons slivered fresh basil leaves
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
Step 2
Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
Step 3
Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.