Sheet Pan Eggplant Panzanella for 2
Recipe courtesy of Emily Weinberger for Food Network Kitchen

Sheet Pan Eggplant Panzanella for Two

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 2 servings
A little bit panzanella and a little bit caponata, this vegetarian dinner for two boasts all the best Mediterranean flavors. Ciabatta, eggplant and red peppers roast at high heat until crispy and caramelized. In the meantime, you can whip up the tangy vinaigrette that ties the dish together. Bright herbs finish it all off with a fresh note.



  1. Preheat the oven to 450 degrees F.
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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.