My mother’s mother, Nonna Adriana, used to make us this dish on a regular basis. She was a grasp of letting nothing go to waste and taught me simply how tasty a bit of stale bread could possibly be as a snack when drizzled with good olive oil and a pinch of salt—or when stuffed into eggplant with capers and olives, like I do right here. As all these flavors meld collectively, they actually do change into greater than the sum of their components. This easy dish will not be solely supremely scrumptious the day it is made, however it’s additionally actually good chilly.
