- Prep Time
- 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 red pepper, sliced
- 1 fresh chile 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, halved
- Honey, for drizzling
Preheat the oven to 400 degrees . In a small, ovenproof nonstick skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the eggplant, onion and garlic, season with salt and pepper and cook until the eggplant softens, 7 minutes. Add the tomatoes, olives, roasted pepper and chile; toss to heat through. Sprinkle the parsley and basil, if using, on top.
In a small bowl, beat the eggs with salt and pepper. Pour the eggs over the vegetables and cook until firm around the edges. Top the frittata with the cheese and bake in the oven until golden and puffy, 10 minutes.
Spread the butter on both sides of the panettone. Heat a griddle pan or second skillet over medium heat. Toast the bread, turning once, until dark golden on both sides. Drizzle the honey on top.
Cut the frittata in quarters. Serve 2 pieces each of the frittata and toast.