Caponata Frittata with Grilled Panettone

Name: Caponata Frittata with Grilled Panettone
Ingredients: 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; 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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Pre-heat the oven to 400°. In a small, ovenproof nonstick skillet, heat the EVOO, three turns of the pan, over medium heat. Add the eggplant, onion and garlic, season with salt and pepper and cook

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Ingredients

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
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