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
- Cut the peppers, eggplant and onion into strips and cook in a pan with a little oil and salt.
- Place the cooked vegetables in a bowl adding the cooking liquid.
- Now add the olives and capers, chop the parsley leaves
- 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