Fennel Ratatouille

Name: Fennel Ratatouille
Ingredients: 1 small eggplant, cut into 1in chunks; 1 small red pepper, seeded and cut into 1in chunks; 1 small green pepper, seeded and cut into 1in chunks; 2 small fennel bulbs, trimmed and cut into 1in chunks; 4 tablespoons olive oil; 1 small onion, thinly sliced; 2 large garlic cloves, sliced; 1 tablespoon fennel seed, lightly crushed; 1 zucchini, thickly sliced; 1 (14 ounce) can chopped tomatoes; 2 tablespoons dill, chopped

11 ingredients

5 steps

Ingredients

1 small eggplant, cut into 1in chunks
1 small red pepper, seeded and cut into 1in chunks
1 small green pepper, seeded and cut into 1in chunks
2 small fennel bulbs, trimmed and cut into 1in chunks
4 tablespoons olive oil
1 small onion, thinly sliced
2 large garlic cloves, sliced
1 tablespoon fennel seed, lightly crushed
1 zucchini, thickly sliced
1 (14 ounce) can chopped tomatoes
2 tablespoons dill, chopped

Directions

1

Heat 2 tbs of the oil in a pan, add the eggplant and fry until golden brown. Transfer to a plate and set aside.
2

Heat the rest of the oil in the pan, then fry the onion for 5 mins until lightly browned. Add the garlic and fennel seeds and fry for 1 min, then add the peppers and fry for another 5 mins until soft.
3

Add the zucchini and fennel and fry for another 5 minutes Return the eggplant to the pan with the chopped tomatoes and some seasoning.
4

Part-cover and simmer for 30 mins until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill and some seasoning to taste.
5

Serve or set aside to serve at room temperature later.