Ingredients

  • Aubergine 1, large
  • Red onions 2, small
  • SpinneysFOOD Premium Tomatoes on the Vine 4, large
  • Garlic 1 head and a clove
  • Green olives 80g
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Italian Extra Virgin Olive Oil 8 tbsp
  • Leftover bread (preferably sourdough or ciabatta) 450g
  • Shallot 1
  • SpinneysFOOD Fresh Parsley 2 handfuls
  • SpinneysFOOD Fine Grain White Sugar 1 tbsp
  • SpinneysFOOD Organic Red Grape Vinegar 2 tbsp
  • SpinneysFOOD Baby Rainbow Plum Tomatoes 250g

Nutrition (Per serving)

  • Calories 728
  • Fat 32g
  • Saturates 4.8g
  • Protein 19.5g
  • Carbs 99.3g
  • Sugars 18g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Chunky caponata panzanella salad

Italian 20 Mins Prep · 40 Mins Cook


  1. Preheat the oven to 200°C, gas mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Scatter over some fresh parsley and serve immediately.