نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سلطة البانزانيلا مع الكابوناتا المقرمشة

Italian 20 Mins Prep · 40 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Chop the aubergine into bite-sized pieces. Quarter a red onion and the vine tomatoes. Squeeze the liquid from the tomatoes into a bowl and set aside. Slice the top off the head of garlic. Arrange the prepared ingredients in a roasting dish and add the olives. Season with salt and drizzle over 2 tbsp olive oil. Bake until golden for 20-25 minutes.
Tear the bread and place the pieces on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Toss to coat. Bake until golden brown on all sides, approx. 12-15 minutes, flipping them halfway through. Set aside to cool.
To make the dressing, finely chop the shallot and a handful of parsley, and mince the garlic. Add to the bowl with the tomato juice. Combine with the sugar, vinegar, 4 tbsp of olive oil and salt.
Slice the red onion and halve the plum tomatoes. Add to a large bowl along with the caponata and toasted bread and toss together. Transfer to a serving platter and drizzle over the dressing.
Scatter over some fresh parsley and serve immediately.