150ml olive oil
2-3 cloves garlic, crushed
2 bulbs fennel, cut into 3cm chunks
500g aubergine, cut into 3cm chunks
dash of tabasco
handful of basil leaves
500g tomatoes, cut into quarters
75g fresh parmesan cheese, sliced into fine slivers
salt and freshly ground black pepper
Heat the olive oil gently and stir in the crushed garlic. Add the fennel and immediately turn up the heat and saute for 5-6 minutes, stirring constantly. Add the aubergine, the tabasco and half the basil and continue to saute for 12-14 minutes, or until the aubergine is cooked. Add a little water during cooking to loosen the vegetables and the juices that will stick to the base. Then add the quartered tomatoes, season and saute for a further minute so the tomato softens only slightly. Turn out into a dish garnished with the remaining basil and shaved parmesan.
Serve with polenta, pasta or even potatoes and a mixed salad for a light and satisfying meal.
I love aubergine and I like fennel. The fennel was too big for my liking, I need smaller chunks. But the aubergine tasted good!