Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
slow-cook:
4 hrs
total:
4 hrs 25 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine eggplant, tomatoes, sweet pepper, and red onion. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

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  • If using low-heat setting, turn to high-heat setting. Stir in kale. Cover and cook for 15 minutes more.

  • Meanwhile, for dressing, in a small bowl whisk together vinegar, oil, mustard, black pepper, and garlic.

  • Using a slotted spoon, transfer vegetable mixture to a large bowl. Add dressing and basil; toss gently to coat. Add toasted bread cubes; toss gently to combine. Transfer mixture to a serving platter. Sprinkle with cheese. Serve immediately. Makes 6 servings.

*Tip:

To toast bread cubes, preheat oven to 350°F. Spread bread cubes in a 15x10x1-inch baking pan. Bake about 10 minutes or until golden, stirring once.

Nutrition Facts

243 calories; fat 9g; cholesterol 5mg; saturated fat 2g; carbohydrates 34g; mono fat 4g; poly fat 2g; insoluble fiber 7g; sugars 8g; protein 9g; vitamin a 5453.8IU; vitamin c 84.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 64.3mcg; vitamin b12 0.1mcg; sodium 421mg; potassium 680mg; calcium 203mg; iron 3mg.
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