1 Tbs. olive oil
2 tsp. minced garlic
1 cup coarsely chopped onions
1 small fennel bulb, cut into ½-inch strips (about 2 ½ cups; chop and reserve fronds)
1 large red bell pepper, thinly sliced
1 large carrot, cut on diagonal into ½-inch slices
¼ lb. white mushrooms, halved
1 ½ cups coarsely chopped plum tomatoes
⅓ cup pitted oil-cured black olives
1 ½ tsp. dried basil leaves
1 ½ tsp. dried oregano leaves
1 tsp. salt or to taste
¼ tsp. cinnamon
⅛ tsp. freshly ground pepper
1 to 3 Tbs. balsamic vinegar or lemon juice
- In large skillet, heat oil over medium heat. Add garlic and onions and cook, stirring often, until just browned, about 5 minutes. Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes, olives, basil, oregano, salt, cinnamon and pepper.
- Reduce heat, cover and simmer until vegetables are tender, about 4 minutes. Add vinegar, stir well and cook 1 minute.
- Serve over couscous if desired, and garnish with reserved fennel fronds.