Makes 6 servings
Note: Omit the grated cheese, and this recipe is vegan.
3 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 fennel bulb, cut into ¾-inch pieces (about 1 ½ cups)
1 eggplant, cut into ¾-inch pieces (about 3 ½ cups)
1 red bell pepper, cut into ¾-inch pieces (about 2 cups)
¼ cup dry white wine
1 (28- ounce) can crushed tomatoes
¼ cup coarsely chopped Kalamata olives
¼ cup coarsely chopped Cerignola olives (large, green Italian olives)
1 (14-ounce) can cannellini beans, drained
Zest of ½ lemon (about 1 teaspoon)
1 teaspoon fennel seeds
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped fresh parsley
Grated Parmesan or Reggiano-Parmigiano cheese
1. In a large skillet over medium-high heat, heat oil. Add onions, and sauté until just transparent, about 3 minutes. Add garlic and fennel, and cook 2 minutes. Add eggplant and peppers, and cook 3-4 minutes, or until slightly softened. Add wine, and cook 5 minutes. Add tomatoes. Reduce heat to low, and simmer for 10 minutes, or until vegetables are tender but not mushy. Add olives, cannellini beans, lemon zest, fennel seeds, salt, and crushed red pepper. Stir well, and cook until heated through, 3-4 minutes. Stir in fresh herbs.
2. Serve with crusty Italian bread, or serve atop polenta, rice, or wide pasta noodles, such as parpadelle. Garnish individual servings with desired amount of grated cheese.
Recipe created by Susan Russo of Food Blogga.