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.
Servings Prep Time
Yield6-8 servings 25minutes
Cook Time
30minutes
Servings Prep Time
Yield6-8 servings 25minutes
Cook Time
30minutes
Ingredients
For the Stew
  • 2 Chinese eggplantsdiced
  • 2 red bell peppersdiced
  • 1 red oniondiced
  • 2 garlic clovesminced
  • 2 Carrotspeeled and diced
  • 1 16ounce can diced tomatoeswith juices
  • 2tablespoon white wine vinegar
  • 2tablespoons dried basil
  • 2tablespoons dried oregano
  • 1tablespoon dried rosemary
  • 1tablespoon dried thyme
  • ¼teaspoon black pepper
  • 1/2teaspoon Salt
  • 2tablespoons olive oil
For the Panzanella
  • 3tablespoons olive oil
  • 4-6pieces sliced sourdoughcut into1/2-inch cubes
  • 2 roma tomatoes1/2-inch cubes
  • 1 Cucumberhalf moons
  • 1/2in red onioncut1/2 and thinly sliced
  • 10 basil leaveschiffonade
  • 3cups Spinach
For the Vinaigrette
  • 1 garlic clovefinely minced
  • 1/2teaspoon Dijon Mustard
  • 3tablespoons white wine vinegar
  • 1/2cup olive oil
  • 1/2teaspoon Salt
  • ¼teaspoon black pepper
MASTERS ONLY: Toast French Bread into Croutons
  • 1 stick Butter
  • 1tablespoon parsley
  • 1teaspoon garlic powder
  • ¼teaspoon 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.