Summer Panzanella - Fresh Fork Market

Ingredients

• 1/2 loaf day old rye bread, cut into 1/2" cubes (2-3 cups)
• 4 tbsp butter, gently melted
• 2 tbsp oil, separated
• Salt and Pepper
• 1 tbsp minced fresh rosemary
• 1 tbsp fresh thyme leaves, stripped from stalk
• 1 small - medium eggplant
• 1/2 red onion, cut into half moons
• 2 large cloves of garlic, minced or very finely sliced
• 1 pint cherry tomatoes
• handful fresh basil leaves
• 2 tbsp balsamic vinegar
• 2 tsp maple syrup
• 4 tbsp extra virgin olive oil or sunflower oil
• optional: mozzarella cheese torn into small pieces, 1 cup cook white beans, and/or 1/2 bunch of washed and finely chopped kale