Aubergine, Tomato And Fennel Recipe

• 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

1. Arrange aubergines spoke-fashion, stems toward the center, around the inside rim of a 2-qt souffle dish.
2. Place tomatoes in center.
3. Scatter fennel on top of aubergine.
4. Tuck garlic, basil, and thyme between vegetables.
5. Pour oil, water, salt, and pepper over all.
6. Cover tightly with microwave plastic wrap.
7. Cook at 100 percent for 15 min.
8. Remove from oven.
9. Uncover and let stand for 3 min before serving.

japanese aubergines, tomatoes, fennel, garlic, basil, thyme, extra virgin olive oil, water, kosher salt

Taken from cookeatshare.com/recipes/aubergine-tomato-and-fennel-71782 (may not work)