Panzanella with Eggplant and White Beans

This is something I like to make when I have some left over bread hanging out.
I had a nice Sour Dough with some Kalamatta Olives in it.

Heat your oven to 400.
Cube the bread into bite sized peices and place on a sheet pan.
Throw 5 clove of garlic on as well, (tossed in Olive Oil.)
Salt and Pepper the mess.
Toast until the cubes are very crunchy, overly crunch is good.

Take 2 Eggplant and slice into 1 inch rounds.

Heat a non stick pan to medium high. Let it get really hot.
Put some Olive Oil in it and let it heat for 45 seconds to 1 min.
Drop the Eggplant in and leave them be, no fudging, no messing with 'em.
Salt and lots of fresh ground pepper.
After 3-4 mins turn and cook the other side the same way.
Its important to season both sides of the Eggplant.
They should look similar to this.

Next you make the Lemon Basil Vinaigrette.
1 Lemon, Squeeze it for all its worth.
5 Garlic Cloves that you roasted in the oven.
12 Basil Leaves laid flat, rolled up, and sliced thin. (Chiffonade)
2 Thyme Sprigs, leaves only, chopped.
Salt and Pepper to taste.
1/2 cup Olive Oil, whisk the oil slowly into the other ingredients. Add more Oil if too tart.

At this point, you can chop one Tomato, Olives, Capers, or whatever else you feel would be good in the salad.
I added
1 Tomato, seeded and diced.
1 can White Beans (I really like Great Northerns, they're so creamy!)
Combine all the ingredients except the Vinaigrette.
Toss slowly with the Vinaigrette so everything gets coated.
Grab a fork and enjoy this Recycled recipe.