Warm Eggplant and Kale Panzanella

Warm Eggplant Kale Panzanella
Photo: Blaine Moats
Prep Time:
25 mins
Slow Cook Time:
4 hrs
Total Time:
4 hrs 25 mins
10 cups


  • 4 cup chopped eggplant

  • 1 14.5 ounce can diced fire-roasted tomatoes with garlic, undrained

  • ¾ cup coarsely chopped yellow sweet pepper (1 medium)

  • 1 medium red onion, halved and cut into thin wedges

  • 4 cup coarsely chopped fresh kale leaves

  • 3 tablespoon red wine vinegar

  • 2 tablespoon olive oil

  • 1 teaspoon Dijon-style mustard

  • ½ teaspoon ground black pepper

  • 1 clove garlic, minced

  • ½ cup fresh basil leaves, cut into strips

  • 4 cup cubed whole wheat or multigrain baguette-style French bread, toasted*

  • ½ cup finely shredded Parmesan cheese (2 ounces)


  1. 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.

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

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

  4. 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.


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 (per serving)

243 Calories
9g Fat
34g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 243
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 421mg 18%
Total Carbohydrate 34g 12%
Total Sugars 8g
Protein 9g
Vitamin C 84.6mg 423%
Calcium 203mg 16%
Iron 3mg 17%
Potassium 680mg 14%
Folate, total 64.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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