Roasted fennel and eggplant

This recipe is super quick and perfect for you vegetarians. This could be also an easy side dish for your grilled fish or meat.

Roasted eggplant and fennel

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
Fresh thyme
Salt & pepper

Roasted eggplant and fennel

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.
Serve warm.

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