Panzanella With Grilled Eggplant

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 ½ pounds ripe tomatoes, coarsely chopped
• ½ cup chopped sweet onion
• ¼ cup red wine vinegar
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons slivered fresh basil leaves
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    150 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 164 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
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.
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.