Ingredients

1   tablespoon olive oil 1   medium onion, chopped 1   cup chopped fennel 2   teaspoons finely chopped garlic 1   small (1 pound) eggplant, peeled and cut into 1/2-inch dice 1/3   cup white wine 8   small portobello caps (1-1/2 pounds total) 2   tablespoons olive oil 2   teaspoons balsamic vinegar 1/2   teaspoon salt 1/2   teaspoon freshly ground pepper 3   tablespoons tomato paste 1   tablespoon balsamic vinegar 1   can (16 oz.) whole tomatoes in juice, chopped (do not drain) 2   tablespoons water 2   tablespoons chopped fresh flat-leaf parsley 1   teaspoon chopped fresh thyme 1/2   teaspoon chopped fresh rosemary 1   teaspoon sugar 1/2   teaspoon salt 1/4   teaspoon freshly ground pepper 1/4   pound fontina cheese, shredded

Description

1   Tablespoon Olive Oil 1   Medium Onion, Chopped 1   Cup Chopped Fennel 2   Teaspoons Finely Chopped Garlic 1   Small (1 Pound) Eggplant, Peeled And Cut Into 1

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