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| 1 Esslöffel | olive oil |
| 1 klein | Onion chopped |
| 1 | Cloves garlic crushed |
| 1 gross | Head fennel; trimmed and chopped |
| 1 mittel | Carrot diced |
| 1 | 14 ounces ti chopped tomatoes |
| 1 Teelöffel | oregano |
| | salt |
| | pepper |
| 2 Esslöffel | bread crumbs |
| 2 x ca. 30 g | Walnuts coarsely chopped |
| 2 Esslöffel | Vegetarian Parmesan cheese |
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1. Heat the oil and gently fry the onion and garlic for 4-5 minutes.
2. Add the fennel and carrot and cook slowly for 10 minutes. Add the tomatoes and oregano. Bring to the boil and simmer for 20 minutes. Season.
3. Place the vegetable mixture in a lightly oiled oven-proof dish.
4. Mix together the breadcrumbs, walnuts and Parmesan. To make the dish vegan, substitute nuts for the cheese.
5. Sprinkle the topping over the vegetables and bake at 190 °C/375°F/Gas Mark 5 for 20 minutes or until the topping is golden brown. Serve hot.
dish.
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