Creamy White Wheat Berry Porridge with Eggplant Stew and Wilted Spinach

Course Breakfast and Brunch

Ingredients in this Recipe

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

Recipe Preparation

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