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Eggplant and Fennel Stew Braised in Red Wine

This eggplant and fennel stew braised in red wine a richly flavored stew that perfumes the kitchen. 
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Ingredients
  

  • 3 fat fennel bulbs
  • 1/3 cup olive oil
  • 18 ounces vegetable stock (separated as 1 cup and 1  1/4 cup)
  • 2 large eggplants
  • 18 ounces potatoes
  • 28 ounce can whole plum tomatoes
  • 6 cloves garlic
  • 2-4 fresh chilies
  • 2-3 sprigs thyme
  • 10 ounces (1  1/4 cup) red wine
  • salt to taste

Instructions
 

  • Heat oven to 350 F.
  • Trim the greens off the top of the fennel bulbs and slice a thin sliver off the root end.  Then slice the bulbs into quarters.  
  • Place the fennel in a cast iron pan or skillet with tall sides (something that you an use both on the stove and in the oven), together with 1/3 cup olive oil and 1 cup vegetable broth.  Bring it to a boil and simmer for 5 minutes.  
  • Cover the pot loosely with parchment paper and bake in the oven at 350F for 1 hour.  Check occasionally to see if there is enough liquid, and you may need to turn some of the fennel pieces.  
  • In the meantime, peel the eggplant, and cut it into 1-inch cubes.  Toss the cubes in salt, and place in a colander to drain.  After about 30 minutes of draining, pat with paper towels to dry.
  • During this time, prepare the ingredients for the rest of the stew.  Slice the garlic cloves and the chilies.  Roughly grate the whole canned tomatoes using a cheese grater with large holes.
  • Heat a splash of olive oil in a large soup pot then cook the garlic and chilies for 30 seconds or so. Then add the tomatoes. Cook the tomatoes with the garlic and chilies for about 5 minutes. Then add the thyme sprigs, the wine, and the remaining 1 -1/4 cup of vegetable broth.  Season with a little salt, bring to a boil, and then simmer around 20 minutes.
  • Peel the potatoes.  Quarter them, then cut the quarters into big wedges around 1.5 inches thick. Steam the potato cubes in a vegetable steamer until soft, around 15-20 minutes.
  • When the fennel comes out of the oven, it’s time to bake the eggplant.  Place the eggplant in a baking dish (I prefer cast iron), and toss with olive oil.  Bake at 375F for about 20-30 minutes, or until soft.  I usually have the eggplant baking at the same time as I have the potatoes steaming.
  • Add the roasted fennel and all of its oil juices to the stew.  Add the steamed potatoes and the roasted eggplant.  Bring the stew back to a boil, and simmer again on very low heat, covered, for 15 minutes.  
  • If you have the time, turn off the heat, and let the stew sit for an hour or so to mellow.  Check the seasoning before serving.