Caponata Frittata With Grilled Panettone

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

3 tablespoons extra virgin olive oil (EVOO)

1 small eggplant (about 1/4 pound), quartered and sliced 1/4-inch thick (I leave on half the skin – I like the color and texture it gives the dish)

1 small onion, thinly sliced

2 cloves garlic, chopped

Salt and freshly ground pepper

2 small plum tomatoes, seeded and chopped

3 tablespoons chopped green or black olives, or a combination

1 roasted pepper, sliced

1 fresh chili or Italian hot cherry pepper, chopped

Flat leaf parsley, chopped (a generous handful)

A few leaves fresh basil, torn (optional)

6 large eggs

1/2 cup freshly grated Parmigiano Reggiano cheese (2 generous handfuls)

2 tablespoons butter, softened

2 thick slices panettone bread, halved

Honey, for drizzling

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