Fennel Ratatouille

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.