Mediterranean Eggplant and Fennel Stew
Ingredients
- 1 bulb fresh fennel
- 1 Tbs. olive oil
- 1 large onion, chopped (about 2 cups)
- 2 tsp. minced garlic
- 1 28-oz. can diced tomatoes
- 1 1/2 cups low-sodium vegetable broth
- 2 medium-sized eggplants, peeled and cut into 1-inch cubes (about 1 1/2 lb.)
- 1/3 cup pitted, chopped kalamata olives
- 1/4 tsp. ground cinnamon
- 1 bay leaf
- 2 Tbs. drained, minced capers
- 2 tsp. balsamic vinegar
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