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1 1/2 pounds eggplants (aim for a nice variety of small Asian types)
1 bunch scallions, trimmed
1 cup torn croutons (Optional recipe below)
1 pound tomatoes cored and cut into chunks if large
1/4 cup red wine vinegar
Basils (lemon, opal, Genovese, etc.),
Chives (cut into 2-inch lengths)
Cilantro
Extra-virgin olive oil
Flat-leaf parsley
Kosher salt and freshly ground black pepper
Mints
Minutina
Papalo
Heat the oven to 400°F.
Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper.
Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes.
Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.
Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)
