This recipe is super quick and perfect for you vegetarians. This could be also an easy side dish for your grilled fish or meat.
2 medium eggplants, cut lengthwise
1 large fennel bulb, cut into thin slices
1 large onion, chopped roughly
1 large carrot, cut lengthwise
1 can (400 grams) peeled tomatoes
3-4 table spoons olive oil
Salt & pepper
In a large saucepan heat the olive oil. Add the onions and cook until golden brown. Add the tomatoes and season with thyme, salt and pepper. Add a little bit of brown sugar if the tomatoes seem too tart. Add the carrots to the tomatoes and onions. Leave to cook on medium heat for 5-10 minutes,as you stir often.
In the meantime heat a grill saucepan and grill the fennel and eggplant slices.
Transfer the grilled fennel and eggplant to a baking dish. Pour the tomato mixture over the fennel and eggplant and bake on 180C for about 30 minutes.