Eggplant and Fennel Stew Braised in Red Wine
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.
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Parchment paper
- Pot
- Colander
- Paper towel
- Steamer basket
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Skillet
- Mixing bowl
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 ounces 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
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