Eggplant, Fennel, and Peppers

From Almost Vegetarian by Diana Shaw

¼ cup extra virgin olive oil

2 large white or yellow onions, thinly sliced

2 fennel bulbs, stalks and fronds trimmed, thinly sliced

2 large yellow peppers, cored, seeded, and thinly sliced

2 large red peppers, cored, seeded, and thinly sliced

1 Tbsp dried oregano

1 Tbsp dried basil

2 tsp whole fennel seed

6 Japanese eggplants, cut into bite-sized cubes (If you have to substitute regular eggplant, be sure to salt it, place it in a colander, and drain the bitter juices for about 30 minutes before using it.)

2 Tbsp balsamic vinegar

salt and pepper to taste

Heat the oven to 425º F. In a large casserole or large heavy saucepan, heat the olive oil. Sauté the onions, fennel bulbs and seeds, peppers, oregano, and basil over medium-low heat until the vegetables are soft and limp about 40 minutes.

Meanwhile, spread the eggplant in a single layer on a nonstick or lightly oiled baking sheet and bake until tender, about 20 minutes.

Add the vinegar to the vegetables in the casserole, and stir over medium-low heat until most of it evaporates, about 2 minutes.

Stir in the eggplant, coating it well with the other vegetables. Stir until heated through, and season with salt and pepper before serving.


~ by handhollowfarm on October 4, 2011.

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