Warm Eggplant and Kale Panzanella

34g CARB

Serves 6

Hands On 25 min.

slow cook 4 hr. 15 min.

• 4 cups chopped eggplant
• 1 14.5-oz. can diced fire-roasted tomatoes with garlic, undrained
• ¾ cup coarsely chopped yellow sweet pepper
• 1 medium red onion, halved and cut into thin wedges
• 4 cups coarsely chopped fresh kale leaves
• 3 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. Dijon-style mustard
• ½ tsp. black pepper
• 1 clove garlic, minced
• ½ cup fresh basil leaves, cut into strips
• 4 cups cubed whole wheat or multigrain baguette-style French bread, toasted
• ½ cup finely shredded Parmesan cheese (2 oz.)

1. In a 3½- or 4-qt. slow cooker combine the first four ingredients (through red onion). Cover and cook on low 4 hours or on high 2 hours.

2. If slow cooker is on low, turn to high. Stir in kale. Cover and cook 15 minutes more.

3. Meanwhile, for dressing, in a small bowl whisk together the next five ingredients (through 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 salad to a serving platter. Sprinkle with cheese. Serve immediately.

Tip To toast bread cubes, spread them in a 15×10-inch baking pan. Bake in a 350°F oven 10 minutes or until golden, stirring once.

PER SERVING (1⅔ cups each) cal 243, fat 9 g (2 g sat. fat), chol 5 mg, sodium 421 mg, carb 34 g (7 g fiber, 8 g sugars), pro 9 g

Warm Eggplant and Kale Panzanella