Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts (gluten-free, vegan option

• Vegetarian

• Produce

  • 1 Big handful Basil, leaves
  • 2 tbsp Currants, dried
  • 1 lb Eggplant
  • 2 Garlic cloves, medium
  • 3 Tomatoes (400 g, medium-sized ripe

• Condiments

  • 1 tbsp Capers
  • 3/4 cup Castelvetrano olives, pitted

• Baking & Spices

  • 1 Salt and coarsely ground black pepper

• Oils & Vinegars

  • 2 tbsp Champagne vinegar or white wine vinegar
  • 8 tbsp Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 3 tbsp Pine nuts, lightly toasted

• Bread & Baked Goods

  • 10 oz Ish bread, hearty white

• Dairy

  • 6 oz Ricotta salata

• Liquids

  • 2 tbsp Water

Found on bojongourmet.com