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Sicilian Eggplant Stew with Panzanella Salad

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 Sicilian Eggplant Stew with Panzanella Salad
Recipe for the week of January 8-12, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
For the Stew
  • 2 Chinese eggplants diced
  • 2 red bell peppers diced
  • 1 red onion diced
  • 2 garlic cloves minced
  • 2 Carrots peeled and diced
  • 1 16 ounce can diced tomatoes with juices
  • 2 tablespoon white wine vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • ¼ teaspoon black pepper
  • 1/2 teaspoon Salt
  • 2 tablespoons olive oil
For the Panzanella
  • 3 tablespoons olive oil
  • 4-6 pieces sliced sourdough cut into1/2-inch cubes
  • 2 roma tomatoes 1/2-inch cubes
  • 1 Cucumber half moons
  • 1/2 in red onion cut1/2 and thinly sliced
  • 10 basil leaves chiffonade
  • 3 cups Spinach
For the Vinaigrette
  • 1 garlic clove finely minced
  • 1/2 teaspoon Dijon Mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon Salt
  • ¼ teaspoon black pepper
MASTERS ONLY: Toast French Bread into Croutons
  • 1 stick Butter
  • 1 tablespoon parsley
  • 1 teaspoon garlic powder
  • ¼ teaspoon Salt
Course Main Dish, Side Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
For the Stew
  • 2 Chinese eggplants diced
  • 2 red bell peppers diced
  • 1 red onion diced
  • 2 garlic cloves minced
  • 2 Carrots peeled and diced
  • 1 16 ounce can diced tomatoes with juices
  • 2 tablespoon white wine vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • ¼ teaspoon black pepper
  • 1/2 teaspoon Salt
  • 2 tablespoons olive oil
For the Panzanella
  • 3 tablespoons olive oil
  • 4-6 pieces sliced sourdough cut into1/2-inch cubes
  • 2 roma tomatoes 1/2-inch cubes
  • 1 Cucumber half moons
  • 1/2 in red onion cut1/2 and thinly sliced
  • 10 basil leaves chiffonade
  • 3 cups Spinach
For the Vinaigrette
  • 1 garlic clove finely minced
  • 1/2 teaspoon Dijon Mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon Salt
  • ¼ teaspoon black pepper
MASTERS ONLY: Toast French Bread into Croutons
  • 1 stick Butter
  • 1 tablespoon parsley
  • 1 teaspoon garlic powder
  • ¼ teaspoon Salt
Instructions
Making the Stew
  1. 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.
Making the Vinaigrette
  1. 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!
MASTERS CLASSES ONLY
  1. 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.