Recipes and Cooking Warm Eggplant and Kale Panzanella 4.6 (5) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Ingredients 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) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 243 Calories 9g Fat 34g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.