Eggplant, Tomato and Fennel

Recipe Ingredients

4 cups	792g / 27oz	Japanese eggplants - (abt 3 1/2" long) - each pricked 4 times (small)
		With a fork
4		Plum tomatoes - (abt 2/3 lb) - each pricked 4 times (large)
		With a fork
1/2		Fennel bulb - cored, and
		Quartered lengthwise
4		Garlic cloves - smashed, peeled (large)
2 sections		Fresh basil
1/4 teaspoon	1.3ml	Fresh thyme
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Water
1 teaspoon	5ml	Kosher salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 15 minutes.

Remove from oven. Uncover and let stand for 3 minutes before serving.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9210) - from the TV FOOD - NETWORK

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