Panzanella, that classic Italian bread salad, is one of my favorite things when it’s done well. The idea is to use up day-old (or downright stale) bread by soaking and/or tossing it with ingredients like fresh tomatoes, onions, oil, vinegar and more. The result can be a bowl full of perfect bites — rustic, flavorful, deeply satisfying. The possible combinations are boundless — from roasted chicken to fresh herbs, cheese, all kinds of veggies, and just about anything else you can think of. (It’s a great way to use up some odds and ends from the fridge.) If you don’t happen to have any day-old bread on hand, be sure to toast and dry-out fresh bread, or you’ll end up with a soggy mess.

Here’s a version I made for Oscar-watching, using eggplant (I grilled it, but think I would recommend roasting it instead), cubes of smoked mozzarella, fresh basil and more. It matched nicely with a juicy Spanish red, but would also have worked with Chianti, a Nero d’Avola or a “generic” Bordeaux.

Recipe: Panzanella with Eggplant & Smoked Mozzarella
Serves 4 as a main course

6 garlic cloves, minced
1/4 cup plus 4 tablespoons extra-virgin olive oil
1 teaspoon coarsely cracked black pepper
2 medium purple eggplants, sliced crosswise into 1/2-inch thick slices
leaves from 8 thyme sprigs
5 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
kosher salt and freshly ground black pepper
3 cups rustic sourdough bread, cut into 1-inch chunks
1 heirloom tomato, cut into wedges
2 cups mixed cherry and grape tomatoes, halved
1/2 cup thinly sliced red onion
1/4 cup Nicoise olives, pitted
three good handful baby arugula
1/4 cup fresh basil leaves, slivered

In a bowl, combine the garlic with 2 tablespoons of the olive oil, the cracked pepper and thyme. Place the eggplant slices in a large plastic bag (or bowl) and toss with the garlic combination. Allow to marinate for 1-2 hours at room temperature.

Preheat oven to 400F. Spread eggplant slices on a baking sheet and roast, turning once, for about 25 minutes, or until eggplant is cooked through and somewhat softened. Set aside to cool. Reduce oven temperature to 350F.

In another small bowl, combine the vinegar, lemon juice and 1/4 teaspoon kosher salt and stir to dissolve salt. Whisk in 1/4 cup of the olive oil and season with ground pepper.

Toss bread pieces with remaining 2 tablespoons of olive oil and arrange on a baking sheet; toast for about 15 minutes, until golden and crisp. Turn off oven, open door slightly, and let bread dry out and cool in the oven. Set aside.

In a large serving bowl, toss the bread with the heirloom and cherry tomatoes, red onion, olives and vinaigrette. Gently toss in the eggplant, arugula and basil, season with salt and pepper to taste. Serve.

Pairing: Bodegas Osborne 2009 Tempranillo-Cabernet Tierra de Castilla Tempra Tantrum ($10). Easy to like, good value, offering smooth, medium-bodied cherry, plum and red berry fruit, touches of fresh herbal notes and a bright finish. Ready to drink now.