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.

No additional tips available.

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

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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.

Fennel Ratatouille

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