Eggplant Panzanella

Name: Eggplant Panzanella
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs day-old Italian bread or other hearty bread; 2 medium eggplants; 2 celery stalks; 2 sweet and sour onion slices; as needed Olives,; 4 tomatoes; 6 oz tuna (about 180 grams); Vinegar, to taste; Extra virgin olive oil

Matilde Merulla @lacucinadimatilde

Trapani

What could be better than a satisfying dish that only needs the stove for one step in the summer?

Matilde Merulla @lacucinadimatilde

Trapani

What could be better than a satisfying dish that only needs the stove for one step in the summer?

Saved

Ingredients

30 minutes

Serves 4 servings

1.1 lbsday-old Italian bread or other hearty bread
2medium eggplants
2celery stalks
2sweet and sour onion slices
as neededOlives,
4tomatoes
6 oztuna (about 180 grams)
Vinegar, to taste
Extra virgin olive oil

Saved

Steps

30 minutes

1

Slice the bread, then soak the slices in water. Squeeze out the excess water, crumble the bread, and place it in a bowl.
2

Add the tuna, onion slices, diced tomatoes, chopped celery, and olives.
3

Cut the eggplants into large chunks. Sprinkle them with a little salt to remove bitterness, then pat them dry and fry them.
4

Once the fried eggplant pieces have drained on paper towels and cooled, add them to the bowl. Drizzle with vinegar to taste, adjust with olive oil and salt, and let the salad sit for about an hour to develop flavor.