Mediterranean Vegetable Stew With Olives

By Food52
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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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