• 1 hour 25 mins + resting time
  • Serves 6-8 adults
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 small (200g) eggplant, cut into 2cm cubes
  • 1 small red capsicum, cut into 2 cm pieces
  • salt and pepper, to taste
  • 200g punnet cherry tomatoes, halved
  • 200g crusty Italian or sourdough bread, crusts removed, cut into 2cm cubes
  • 50g Leafy Patch Baby Kale
  • ½ cup roughly chopped fresh basil leaves
  • 8 eggs
  • ¾ cup whole milk
  • ½ cup sour cream
  • ? cup freshly grated parmesan cheese

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Kale and Eggplant Strata

  1. Heat olive oil in a large frypan, add garlic, eggplant and capsicum, season to taste and sauté over medium heat for 5 minutes until eggplant is tender. Stir in tomatoes and sauté for a further 2 minutes until tomatoes are just softened. Cool slightly.
  2. Evenly spread cubes of bread into a lightly oiled 20x30cm ceramic baking dish, top with Leafy Patch Baby Kale leaves, eggplant mixture and basil.
  3.  Beat eggs, milk, sour cream and half the parmesan together, season to taste. Pour evenly into the baking dish. Sprinkle with remaining parmesan. Stand at room temperature for 10-15 minutes to allow the bread to absorb some of the egg mixture. Gently press the mixture down into the dish.
  4. Bake at 170ºC, for 40-50 minutes or until cooked through and lightly browned. Cool for at least 15 minutes before slicing and serving.