Mediterranean Eggplant and Fennel Stew Recipe

Name: Mediterranean Eggplant and Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb fresh fennel; 1 Tbs. olive oil; 1 large onion, chopped (about 2 cups); 2 tsp. minced garlic; 1 28-oz. can diced tomatoes; 1 1/2 cups low-sodium vegetable broth; 2 medium-sized eggplants, peeled and cut into 1-inch cubes (about 1 1/2 lb.); ⅓ cup pitted, chopped kalamata olives; 1/4 tsp. ground cinnamon; 1 bay leaf; 2 Tbs. drained, minced capers; 2 tsp. balsamic vinegar

Servings: persons

1 bulb fresh fennel
1 Tbs. olive oil
1 large onion, chopped (about 2 cups)
2 tsp. minced garlic
1 28-oz. can diced tomatoes
1 1/2 cups low-sodium vegetable broth
2 medium-sized eggplants, peeled and cut into 1-inch cubes (about 1 1/2 lb.)
⅓ cup pitted, chopped kalamata olives
1/4 tsp. ground cinnamon
1 bay leaf
2 Tbs. drained, minced capers
2 tsp. balsamic vinegar

1
Trim fennel stalks and fronds.
2
Finely chop fronds, and reserve for garnish.
3
Quarter fennel bulb lengthwise.
4
Remove and discard any outer fibrous layers, and trim core.
5
Cut each quarter crosswise into 1/4-inch slices.
6
Set aside.
7
Heat oil in 6-qt.
8
Dutch oven over medium-high heat.
9
Add onion and garlic, and cook 3 to 5 minutes, or until onion is lightly browned, stirring often.
10
Add fennel, tomatoes, broth, eggplant, olives, cinnamon and bay leaf.
11
Bring mixture to a boil.
12
Reduce heat to medium-low, cover and cook 15 minutes, or until eggplant and fennel are tender, stirring occasionally.
13
Remove bay leaf.
14
Submerge immersion blender deep into mixture to avoid splattering, and puree just enough to thicken stew.
15
Stir in capers and vinegar.
16
Sprinkle with fennel fronds, and serve.

258

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 12 ingredients. The key ingredients include: 1 bulb fresh fennel, 1 Tbs. olive oil, 1 large onion, chopped (about 2 cups), 2 tsp. minced garlic, and more.

Yes, Mediterranean Eggplant and Fennel Stew falls under the Soups & Stews 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!

Mediterranean Eggplant and Fennel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions