You are here: Home » Recipes » Fresh Summer Ratatouille Fresh Summer Ratatouille Kitchen Tested Yield 8 servings Prep 10 mins Cook 30 mins This melange of fresh summer vegetables cooks up quickly. Mark Boughton PrintEmail Ingredients 1 medium fennel bulb, with stems and leaves3 tablespoons olive oil1 large sweet onion, cut into thin wedges1/2 teaspoon fennel seeds1 1/2 pounds eggplant, peeled and cut into large cubes1 large orange bell pepper, cut into 1-inch pieces2 -- zucchini, cut in half lengthwise and sliced4 cloves garlic, chopped2 large tomatoes, cut into wedges1/4 cup dry red wine1/2 teaspoon kosher salt1/2 cup coarsely chopped fresh basil1/4 teaspoon coarsely ground black pepper -- Shaved Parmigiano Reggiano cheese (optional) Instructions Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned. Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally. Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using. Recipe by David Feder.