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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 chunk 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 turn out to be greater than the sum of their elements. This easy dish is just not solely supremely scrumptious the day it is made, but it surely’s additionally actually good chilly.
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