Briami

• 1 small eggplant, cut into 1-inch chunks
• 4 small potatoes, cut into chunks
• 3 small zucchini, cut into 1 inch pices
• 2 sweet peppers (red is my favorite) cut into 1 inch pieces
• 6 plum tomatoes, cut into 1 inch pieces
• 2 medium onions, coarsley chopped
• 1 large fennel bulb, trimmed (reserve the fronds) and coarsley chopped
• 5 garlic cloves
• 3 tsp fennel seeds
• pinch of red pepper flakes
• 3 tbsp fresh oregano (1 tbsp if you're using dried)
• salt and pepper to taste
• 1/2 cup extra-virgin olive oil
• 1/2 cup water
• 1/2 to 1 cup coarsely chopped fennel fronds or fresh dill (dill adds a nice punch, normally what i use)

1. 1. In a large bowl, combine eggplant, potatoes, zucchini, sweet peppers, tomatoes, onions, fennel, and garlic. Stir in fennel seeds, oregano, and red pepper flakes. Season with S&P.
2. 2. Drizzle with olive oil, and toss to mix. Spread on a large baking pan. Bake at 400degrees for 40 minutes to one hour or until veggies are tender. stir occasionally. If your vegetables are browning too quickly, drizzle with water.
3. 3. Sprinkle with fennel or dill. Serve hot or at room temperature.

eggplant, potatoes, zucchini, sweet peppers, tomatoes, onions, fennel bulb, garlic, fennel seeds, red pepper, oregano, salt, extravirgin olive oil, water, fennel

Taken from www.epicurious.com/recipes/member/views/briami-1256255 (may not work)