Author Notes
Threw these together in a pan tonight - and it was DIVINE! —Lena S.
Ingredients
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1/2
sliced yellow onion
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1
small bulb fennel
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1
small eggplant
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1/4 cup
flat leaf parsley
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1/4 cup
grated parmesan
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salt and pepper to taste
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olive oil
Directions
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Finely slice yellow onion and the bulb of fennel using a mandolin
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Add a couple of tablespoons of olive oil in a frying pan with about a tablespoon of butter. Add yellow onion and the fennel and let soften on medium heat.
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Once the onions and fennel are soft and transluscent, add chopped flat leaf parsley and cubed eggplant and salt and pepper to taste.
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Cover and let cook further until the fennel and the eggplant are cooked through. (about 10 minutes, but check and stir periodically)
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Uncover and let it caramelize, add in a bit of olive oil if it looks dry and toss in the parmesan.
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Plate and top with more grated parmesan, some olive oil, and chili flakes are a nice added touch.
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