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Thursday, March 1, 2012

Ratatouille with Fennel

When I think of stew, I usually think of meat and potatoes that have been slow cooked for a long time until tender.

It's only recently that I have tried and enjoyed stews of vegetables, beans, and other stuff. One thing that I have discovered, is that veggie and bean stew doesn't take as long as the traditional. But it's just as flavorful and of course, healthier too.

To make things a little interesting, I had a bulb of fennel sitting in my fridge and didn't know what to do with it. So I added it to the ratatouille and it was fantastic. The fennel just gave the dish an extra layer of flavor and crunch which was perfect.

Ratatouille with Fennel
Serves 6

2 tbsp Olive Oil
2 White Onions, sliced
1 Bulb of Fennel, sliced
5 Garlic Cloves, chopped

1 Medium Eggplant, cut into large chunks (1 1/2 inch pieces)
3 Medium Zucchinni, cut into large chunks (1 1/2 inch pieces)
1 can (28 oz) Whole Plum Tomatoes with juice
3 tbsp Tomato Paste
Large pinch salt

In a large pan, heat olive oil over medium heat. Add the onions, fennel and garlic and cook for about 3-4 minutes. Add eggplant, zucchini, and salt and cook for another 3-4 minutes. Stir in the tomatoes and tomato paste. Cover, reduce heat, and simmer for about 20 minutes until vegetables are tender. Serve over rice, quinoa, pasta..... or eat as is.

1 comment:

  1. A beautiful iteration of a timeless classic. I think fennel adds such a wonderful, savory dimension to vegetable dishes such as ratatouille. You've created something marvelous here!