Creamy White Wheat Berry Porridge with Eggplant Stew and Wilted Spinach

Ingredients

Creamy White Wheat Berry Porridge

• 1 cup white wheat berries
• 1 tablespoon unsalted butter
• 1 1/2 teaspoon minced fresh garlic
• 1/2 cup heavy cream
• 1/3 cup minced green onion
• 1 cup grated parmesan
• Kosher salt and fresh ground white pepper

Eggplant Stew

• 1/4 cup olive oil
• 3cups 1/2 inch diced eggplant, about two medium eggplants
• 1cup diced onion
• 2tablespoons minced garlic
• 16 ounces tomato sauce, I used home made from my garden
• 1 tablespoon red wine vinegar
• 1bunch fresh basil, chiffonade
• 1tablespoon red wine vinegar
• Kosher salt and fresh ground pepper
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 3 tablespoons olive oil
• 2handfuls fresh baby spinach or arugala

Directions

1. Place a three quart pot over high heat. When it is hot add the oil, which should shimmer, and immediately add the eggplant and onions. Season with kosher salt and pepper. Let onions and eggplant caramelize. You may need to add more olive oil if the pot dries out. Lower the heat to medium and add the garlic. Cook until fragrant and then add the tomato sauce. Bring to a boil and let simmer until thickened. Add the red wine vinegar and basil, stir and taste for seasoning. Adjust the seasoning if necessary.
2. Keep the wheat berries and eggplant hot but don't let it scorch. In a mixing bowl whisk the Dijon mustard and balsamic vinegar. While whisking slowly add the olive oil. Whisk until emulsified. If it doesn't emulsify it will still work. Season with salt and pepper. Toss the spinach with the dressing. Add the green onions to the wheat berry porridge and stir.

To plate, place nice portion of the wheat berry porridge onto the center of a plate, top with eggplant stew and then some of the spinach. The spinach will wilt from the heat of the stew.

Recipes found at: http://food52.com/recipes/3075-creamy-white-wheat-berry-porridge-with-eggplant-stew-and-wilted-spinach