PANZANELLA WITH GRILLED EGGPLANT

Panzanella With Grilled Eggplant image

Provided by Florence Fabricant

Categories lunch, weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams