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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 1 small eggplant (about 1/4 pound), quartered and sliced 1/4-inch thick (I leave on half the skin – I like the color and texture it gives the dish)
• 1 small onion, thinly sliced
• 2 cloves garlic, chopped
• Salt and freshly ground pepper
• 2 small plum tomatoes, seeded and chopped
• 3 tablespoons chopped green or black olives, or a combination
• 1 roasted pepper, sliced
• 1 fresh chili or Italian hot cherry pepper, chopped
• Flat leaf parsley, chopped (a generous handful)
• A few leaves fresh basil, torn (optional)
• 6 large eggs
• 1/2 cup freshly grated Parmigiano Reggiano cheese (2 generous handfuls)
• 2 tablespoons butter, softened
• 2 thick slices panettone bread, halved
• Honey, for drizzling

Description

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