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Ingredients

• 4 sm Japanese aubergines, (about 3 1/2 inches long), each pricked 4 times with a fork
• 4 lrg Plum tomatoes, (about 2/3 lb.), each pricked 4 times with a fork
• 1/2 x Bulb fennel, cored and quartered lengthwise
• 4 lrg Clov garlic, smashed and peeled
• 2 sprg fresh basil
• 1/4 tsp Fresh thyme
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Water
• 1 tsp Kosher salt
•     Freshly grnd black pepper

Description

Arrange Aubergines Spoke-fashion, Stems Toward The Center, Around The Inside Rim Of A 2-qt Souffle Dish. Place Tomatoes In Center. Scatter Fennel On Top Of Aubergine. Tuck Garlic,…

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