Eggplant Tomato and Fennel
Ingredients
- 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork
- 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork
- 1/2 bulb fennel, cored and quartered lengthwise
- 4 large cloves garlic, smashed and peeled
- 2 sprigs fresh basil
- 1/4 teaspoon fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon kosher salt
- Freshly ground black pepper
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