Mediterranean Eggplant and Fennel Stew

Mediterranean Eggplant and Fennel Stew

1 bulb fresh fennel, cut into 1/4-inch slices, reserve fonds for garnish

1 tablespoon olive oil

1 large onion, chopped 

2 teaspoon minced garlic

4 tomatoes, diced 

2 cups vegetable broth

2 medium-sized eggplants, cut into 1-inch cubes 

1/3 cup pitted, chopped kalamata olives

1/4 teaspoon ground cinnamon

1 teaspoon of basil

1 bay leaf

2 tablespoons capers

2 teaspoon balsamic vinegar

1. Heat oil in 6-quart Dutch oven over medium-high heat. 

2. Add onion and garlic, and cook 3 to 5 minutes, or until onion is lightly browned, stirring often. 

3. Add fennel, tomatoes, broth, eggplant, olives, cinnamon, basil, and bay leaf.

4. Bring mixture to a boil. 

5. Reduce heat to medium-low, cover and cook 15 minutes, or until eggplant and fennel are tender, stirring occasionally. 

6. Remove bay leaf. 

7. Submerge immersion blender deep into the mixture to avoid splattering, and purée just enough to thicken the stew. 

8. Stir in capers and vinegar. 

9. Sprinkle with fennel fronds, and serve.