Mediterranean Vegetable Skillet with Fennel

Ingredients

• 2 small eggplants
• 2 zucchinis
• 1 onion
• 1 fennel bulb
• 4 tomatoes
• 2 Garlic cloves
• 1 bunch Basil
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• paprika (one red, one green)
• olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash all vegetables thoroughly and pat dry. Trim ends of eggplants and zucchinis, slice the rest into ½ cm thick rounds. Blanch tomatoes in hot water, shock in cold water, peel, cut into wedges and remove seeds. Peel onion and garlic, finely dice both and sauté in 1 tbsp olive oil; halve fennel, slice thinly, add to pan with tomatoes and onions, cook for 10 minutes.

2. 2.

   Halve both peppers, wash, deseed, and cut into 1 cm strips. Heat a skillet, then sequentially sear eggplants, zucchinis, and peppers in 2 tbsp olive oil until nicely browned. Transfer all vegetables to the pot, stir gently. Add herbs, season with salt and pepper. Sprinkle with basil leaves and serve with white bread if desired.