SHEET PAN EGGPLANT PANZANELLA FOR TWO

Sheet Pan Eggplant Panzanella for Two image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 14

4 ounces ciabatta bread, cut into 1-inch cubes
1/2 small eggplant or 1 Japanese eggplant (about 8 ounces), cut into 1-inch cubes
1 small red bell pepper (about 6 ounces), cut into 1-inch pieces
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 small red onion (about 2 ounces), thinly sliced
5 tablespoons red wine vinegar
2 teaspoons granulated sugar
1 tablespoon drained capers
2 teaspoons Dijon mustard
1 clove garlic, grated
One 14.5-ounce can chickpeas, drained and rinsed
1/2 cup packed roughly torn fresh basil leaves
1/2 cup packed roughly torn fresh mint leaves

Steps:

Preheat the oven to 450 degrees F.
Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.