Sheet Pan Eggplant Panzanella for Two

Ingredients

• 4 ounces ciabatta bread, cut into 1-inch cubes
• 1/2 small eggplant or 1 Japanese eggplant (about 8 ounces), cut into 1-inch cubes
• 1 small red bell pepper (about 6 ounces), cut into 1-inch pieces
• 5 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/2 small red onion (about 2 ounces), thinly sliced
• 5 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1 tablespoon drained capers
• 2 teaspoons Dijon mustard
• 1 clove garlic, grated
• One 14.5-ounce can chickpeas, drained and rinsed
• 1/2 cup packed roughly torn fresh basil leaves
• 1/2 cup packed roughly torn fresh mint leaves

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