Tomato and fennel Ragout
A great alternative to the famous French ratatouille
This vegetarian side dish is a great alternative to the famous French ratatouille. It is a similar dish but uses fennel and tomato as the stars of the show.
INGREDIENTS
Serves 4
400 g fresh tomatoes or 1 can (400 g) chopped tomatoes (see note)
2 medium fennel bulbs
1 medium aubergine (eggplant)
2 medium onions
4 tbsp chopped parsley
4 cloves of garlic
3–4 tbsp olive oil (for cooking)
Salt and pepper (to taste)
MISE EN PLACE
Prepare the aubergine: Cube the aubergine and salt the cubes for 15–20 minutes to extract excess water. Rinse them in a colander to remove the salt.
Boil water: Bring a large saucepan of water to a boil.
Prepare the tomatoes (fresh only): Immerse each fresh tomato in the boiling water for 5–10 seconds, then immediately plunge them into a bowl of iced water. Peel the tomatoes, cut them into quarters, and remove the seeds.
Note: Only use fresh tomatoes if they are well in season. Otherwise, use tinned chopped tomatoes.
Prepare the fennel: Cut off the fennel stalks and remove the outer leaves. Halve the remainder lengthwise. Blanch each half by plunging into boiling salted water for 5–6 minutes, then plunge again into iced water.
Prepare the aromatics: Thinly slice the onion. Peel the garlic and remove the germ (the small green sprout inside). Chop the parsley.
Method
Cook the onions and fennel: Warm the olive oil in a pan over low heat. Add the onion and "bathe" it in the oil. Make space in the pan for the fennel, add it, and again bathe it in the oil. Allow the two vegetables to warm for a couple of minutes. Gently mix them together and cook for a further 10 minutes on low heat, uncovered.
Add remaining vegetables: Add minimal salt and pepper, then add the aubergine (eggplant), garlic, and tomatoes. Add another sprinkle of minimal salt and pepper. Do not mix the vegetables together.
Simmer: If the mixture appears too dry, add a little water to the pan. Cover the pan and simmer for 30 minutes.
Finish: Add the chopped parsley and cook for a further 5 minutes.
Optional: 4 anchovy fillets may be added along with the parsley.
when ready, Serve warm as a side dish.