Ratatouille with fennel

Table of contents

Ratatouille with Fennel

Ratatouille with fennel is a delightful twist on the classic French vegetable medley. This dish combines the traditional flavors of eggplant, zucchini, and bell peppers with the aromatic and slightly sweet notes of fennel. It’s a perfect side dish or a main course for vegetarians, offering a burst of Mediterranean flavors in every bite.

Serving Size and Yield

Serves 4-6 people

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients

1 medium eggplant, diced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large fennel bulb, sliced
1 large onion, chopped
3 cloves garlic, minced
4 tablespoons olive oil
1 can (14 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Prepare the vegetables by washing and chopping them as described in the ingredients list.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook for about 5 minutes until slightly browned. Remove and set aside.
Add the remaining olive oil to the skillet. Sauté the onion and garlic until the onion is translucent.
Stir in the fennel, bell peppers, and zucchini. Cook for another 5-7 minutes until the vegetables start to soften.
Return the eggplant to the skillet. Add the diced tomatoes, thyme, oregano, salt, and pepper. Stir well to combine.
Simmer the mixture on low heat for about 30 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
Garnish with fresh basil leaves before serving.

Additional Notes

For a heartier meal, serve the ratatouille over cooked quinoa or couscous. You can also add a sprinkle of Parmesan cheese for extra flavor. If you prefer a spicier dish, add a pinch of red pepper flakes during cooking.