Autumn Panzanella

4 slices of stale bread

1 yellow pepper

1 red pepper

1 tropea onion

1 round eggplant

1 handful of pitted taggiasca olives

1 handful of capers

Oil, salt, pepper, apple vinegar

Parsley leaves

1. Cut the peppers, eggplant and onion into strips and cook in a pan with a little oil and salt.
2. Place the cooked vegetables in a bowl adding the cooking liquid.
3. Now add the olives and capers, chop the parsley leaves
4. Take the stale bread (a nice bread at least 3 days old) and dice: now add to the rest of the vegetables and soak with extra virgin olive oil