Time: 30 min.
Complexity: easily
Servings: 2

This vegetarian dinner for two combines a touch of panzanella and a touch of caponata, ensuring you'll experience the best of Mediterranean flavors. While the ciabatta, eggplant, and bell peppers roast until crisp and caramelized, you can prepare a tangy vinaigrette to tie everything together. The finishing touch is fragrant fresh herbs.

Ingredients:

• 100 g ciabatta, cut into 2.5 cm cubes.
• Half a small eggplant (about 200g), cut into 2.5cm cubes.
• 1 small red bell pepper (about 170 g), cut into 2.5 cm cubes.
• 5 tbsp. l. olive oil
• Half a small red onion (about 60g), thinly sliced
• 5 tablespoons red wine vinegar
• 2 tsp. granulated sugar
• 1 tbsp capers
• 2 teaspoons Dijon mustard
• 1 clove of garlic, grated
• 1 can (400g) canned chickpeas, rinsed
• 0.5 cups tightly packed torn fresh basil leaves
• 0.5 cups tightly packed torn fresh mint leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, chickpeas, eggplants, sweet pepper, basil, mint, Dijon mustard, wine vinegar

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Preparation:

Step 1
• Preheat oven to 230°C (430°F). Combine the bread, eggplant, red pepper, 2 tablespoons olive oil, 1 teaspoon salt, and a few grinds of black pepper on a baking sheet, distributing the ingredients evenly. Bake until the bread is golden brown and crispy and the vegetables are soft and caramelized, 18-20 minutes.
Step 2
• Meanwhile, combine the onion, 3 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt in a small bowl and let sit until the onion has softened and slightly marinated, about 15 minutes. Drain and set the onion aside.
Step 3
• In a medium bowl, combine the capers, Dijon mustard, garlic, remaining 2 tablespoons vinegar, and remaining 1 teaspoon sugar. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Stir the chickpeas into the dressing.
Step 4
• Transfer the bread, eggplant, red pepper, and onion to the bowl with the chickpeas and toss to distribute the ingredients evenly. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.
  
  This dish pairs well with a red Sangiovese wine, which has a slight acidity and aromas of fruits such as cherries, and a piquant finish.

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