Panzanella’s Salad Caponata 

1 large yellow onion caramelized
2 eggplants grilled
1 dozen sun-dried Roma tomatoes, or roast your own
Juice from one lemon
Balsamic Vinegar
1-2 tbl chopped fresh basil
1-2 tbl chopped fresh oregano
Extra Virgin Olive Oil

Caramelize onion: quarter the onion and slowly sauté in olive oil until very brown. Set aside.

Grill eggplant: slice eggplant lengthwise, toss lightly with olive oil, salt, pepper, and a little balsamic vinegar. Roast or grill till soft but not mushy. Cut in big mouth pieces. Set aside.

Oven roasted Roma Tomatoes: halve 12 Roma tomatoes, sprinkle with olive oil, salt and pepper and place in a 210 degree oven for about 10 hours. Keep extras in refrigerator.

Assemble the salad: take cooled vegetables and mix with 1/4 cup of olive oil, splash of balsamic vinegar, juice of one lemon, salt, pepper, basil, and oregano. Serve as is, or with slices of fresh mozzarella.
Serves 6-8