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Eggplant Fennel Tomato Bake

Eggplant Fennel Tomato Bake

1 eggplant        

1 fennel bulb                        

2 medium sized tomatoes, sliced                        

1 onion       

1/4 c chopped basil                                           

3 cloves garlic, minced

1/4c basil chopped

1 1/2c Parmesan or mozzarella cheese

Salt, pepper, and red pepper flakes to taste if you like Spicy!

Angel hair (or other) pasta cooked and tossed in olive oil and pepper

 

Slice eggplant in half and then into 1/2” slices. Toss in salt and let sit for 10-15 minutes, then rinse, slightly squeezing water out. Toss eggplant and fennel in olive oil and roast in 400 degree oven for 30-40 minutes, or until well browned. While eggplant is cooking, caramelize onions with olive oil or butter on stove-top on low until soft and well browned, but not burned. Layer all ingredients together in a baking dish. Cover with aluminum foil. Bake on 400 for 30 minutes or until tomatoes are softened. Remove foil and add minced garlic, basil, and red pepper flakes (if desired) and and sprinkle with cheese.  Continue to bake 5 or so minutes or until cheese is well melted. Serve with pasta and bread!

How do you prepare the fennel bulb? 

Cut off stalks and save for other uses. Trim the bottom of the bulb and peel off any wilted or browning layers from the outside of the bulb. Cut the bulb in half, and then half again (of each side) cut out core from each quarter at a "diagonal" angle.  If you leave just a bit of the core the quarters stay together nicely.  You may then slice, or chop as you like...or leave whole for other carmelized fennel recipes!

 

 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Eggplant, Fennel, Basil, Tomatoes, Heirloom,

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