Eggplant, Tomato And Fennel
| Yield: | 1 servings |
| Categories: |
| 4 | sm | Japanese eggplants; (about 3 1/2 inches |
| ; long), each pricked | ||
| ; 4 times with a fork | ||
| 4 | lg | Plum tomatoes; (about 2/3 pound), |
| ; each pricked 4 | ||
| ; times with a fork | ||
| 1/2 | Bulb fennel; cored and quartered | |
| ; lengthwise | ||
| 4 | lg | Clov garlic; smashed and peeled |
| 2 | Sprigs fresh basil | |
| 1/4 | ts | Fresh thyme |
| 2 | tb | Olive oil |
| 1 | tb | Water |
| 1 | ts | Kosher salt |
| Freshly ground black pepper |
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