Aubergine, Tomato and Fennel

Photo: flickr user avlxyz

Ingredients

4 smalls Japanese aubergines, (about 3 ½ inches long), eac

4 lrg Plum tomatoes, (about 2/3 pound), each pricked 4 times with a fork

1/2 Bulb fennel, cored and quartered lengthwise

4 lrg Clov garlic, smashed and peeled

2 sprg fresh basil

1/4 teaspoon Fresh thyme

2 tablespoons Olive oil

1 tablespoon Water

1 teaspoon Kosher salt

Freshly ground black pepper

Preparation

Arrange aubergines spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of aubergine. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 15 minutes.

Remove from oven. Uncover and let stand for 3 minutes before serving.