Ingredients
For the Stew
For the Panzanella
For the Vinaigrette
MASTERS ONLY: Toast French Bread into Croutons
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- In a large sauté pan with olive oil Add in the onions and garlic, cook for about 2 minutes until fragrant. Add in the eggplants and bell peppers and cook for 3 minutes on medium heat. Add in the all the herbs, spices and white wine vinegar. Cook for another minute. Add in the diced tomatoes and its juices and bring it to simmer. Lower the heat and let it finish cooking uncovered for 10 minutes. Reduce the sauce if needed.
- To make the vinaigrette combine the garlic, Dijon, vinegar, salt, and black pepper in a medium size mixing bowl and whisk to combine. Slowly drizzle in the olive oil as you whisk until the mixture is completely emulsified. Adjust seasoning if needed. To make the Panzanella, combine all the ingredients in a large mixing bowl reserve half of the bread and half of the feta for garnish. Drizzle in the vinaigrette generously and toss the salad. Garnish with leftover feta and bread. Serve!
- Place the bread in a large mixing bowl. Melt butter in a nonstick pan, add in parsley, garlic powder, and salt. Pour it in the bowl with the bread and toss to coat the bread cubes. Place the bread cubes in the same pan and toast bread. Work this in batches until the all the croutons are crispy on the outside but still slightly soft on the inside. Let it cool at room temperature.