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.