Fresh Summer Ratatouille


  • 1 medium fennel bulb, with stems and leaves
  • 3 T olive oil
  • 1 large sweet onion, cut into thin wedges
  • ½ t fennel seeds
  • 1 ½ lb eggplant, peeled and cut into large cubes
  • 1 large orange bell pepper, cut into 1-inch pieces
  • 2 zucchini, cut in half lengthwise and sliced
  • + 7 more ingredients
    • 4 clove garlic, chopped
    • 2 large tomatoes, cut into wedges
    • ¼ c dry red wine
    • ½ t kosher salt
    • ½ c coarsely chopped fresh basil
    • ¼ t coarsely ground black pepper
    • Shaved Parmigiano Reggiano cheese (optional)

Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned. Add fennel seeds, eggplant and bell p...

View full recipe at Relish


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