Fennel Ratatouille Recipe

Name: Fennel Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Fennel Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions