Braised fennel with tomatoes, eggplant, and Israeli couscous from Vegetarian Entrees That Won't Leave You Hungry (page 116) by Lukas Volger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nancith on June 02, 2022

    This was surprisingly flavorful with not many ingredients, and no herbs, aromatics or spices beyond bulb fennel and basil, salt & pepper. Roasting the eggplant probably contributes to the depth of flavor even though it seemed like an annoying extra step at the time. I used a 15 oz can of tomatoes rather than 28 oz & threw in a few cherry tomatoes. Will definitely make this again.

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