Eggplant and Fennel Stew Braised in Red Wine | Two Jade Bowls
This eggplant and fennel stew braised in red wine a richly flavored stew that perfumes the kitchen. The fennel is braised in a unique method.
Ingredients
- 3 fat fennel bulbs
- 1/3 cup olive oil
- 18 ounces vegetable stock (separated as 1 cup and 1 1/4 cup)
- 2 large eggplants
- 18 ounces potatoes
- 28 ounce can whole plum tomatoes
- 6 cloves garlic
- 2-4 fresh chilies
- 2-3 sprigs thyme
- 10 ounces (1 1/4 cup) red wine
- salt to taste
More Like This
Veggipedia - Braised fennel
veggipedia.nl
Braised Fennel Recipe from Italy with White Wine and Thyme
excitedfood.com
Eggplant And Lentils Stew Recipe | Home Pressure Cooking
homepressurecooking.com
Red Wine Braised Beef Stew | MealGenie
mealgenie.ai
Red Wine Braised American Lamb With Fennel & Feta Salad - American Lamb Board
americanlamb.com
Braised Fennel With Ajo Blanco and Tahini - Foodaism
foodaism.com
Stew of Fennel Recipe | RecipeLand
recipeland.com
Braised Fennel with Leeks and Eggplant - Christina Cooks
christinacooks.com