Fresh Summer Ratatouille

Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins


1medium fennel bulb, with stems and leaves
3tablespoons olive oil
1large sweet onion, cut into thin wedges
1/2teaspoon fennel seeds
1 1/2pounds eggplant, peeled and cut into large cubes
1large orange bell pepper, cut into 1-inch pieces
2-- zucchini, cut in half lengthwise and sliced
4cloves garlic, chopped
2large tomatoes, cut into wedges
1/4cup dry red wine
1/2teaspoon kosher salt
1/2cup coarsely chopped fresh basil
1/4teaspoon coarsely ground black pepper
-- Shaved Parmigiano Reggiano cheese (optional)


  1. Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned.
  3. Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally.
  4. Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes.
  5. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using.

Recipe by David Feder.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 140mg
  • Potassium 560mg
  • Carbohydrate 16g
  • Fiber 5g
  • Sugars 6g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 110%
  • Calcium 4%
  • Iron 6%