Warm Eggplant and Kale Panzanella


1-In a 3 1/2-or 4-quart moderate cooker join eggplant, tomatoes, sweet pepper, and red onion. Cover and cook on low-warm setting for 4 hours or on high-warm setting for 2 hours.

2-On the off chance that utilizing low-warm setting, swing to high-warm setting. Blend in kale. Cover and cook for 15 minutes more.

3-In the mean time, for dressing, in a little bowl whisk together vinegar, oil, mustard, dark pepper, and garlic.

4-Utilizing an opened spoon, exchange vegetable blend to a huge bowl. Include dressing and basil; hurl delicately to coat. Include toasted bread solid shapes; hurl tenderly to join. Exchange blend to a serving platter. Sprinkle with cheddar. Serve quickly. Makes 6 servings.


  • 4cups chopped eggplant
  • 114 1/2 ounce can diced fire-roasted tomatoes with garlic, undrained
  • 3/4cup coarsely chopped yellow sweet pepper (1 medium)
  • 1medium red onion, halved and cut into thin wedges
  • 4cups coarsely chopped fresh kale leaves
  • 3tablespoons red wine vinegar
  • 2tablespoons olive oil
  • 1teaspoon Dijon-style mustard
  • 1/2teaspoon ground black pepper
  • 1clove garlic, minced
  • 1/2cup fresh basil leaves, cut into strips
  • 4cups cubed whole wheat or multigrain baguette-style French bread, toasted*
  • 1/2cup finely shredded Parmesan cheese (2 ounces)


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