Mediterranean Vegetable Stew with Olives

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 eggplant, cut into 3/4-inch pieces (about 3 1/2 cups)
• 1 red bell pepper, cut into 3/4-inch pieces (about 2 cups)
• 1/4 cup dry white wine
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup coarsely chopped Kalamata olives
• 1/4 cup coarsely chopped green Cerignola olives (large, green Italian olives)
• 1 (15 oz) can cannellini beans, drained
• zest of 1/2 lemon (about 1 teaspoon)
• 1 teaspoon fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon finely chopped fresh rosemary
• 3 tablespoons finely chopped fresh parsley
• grated Parsmesan or Reggiano-Parmigiano cheese

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