Wild Fennel and Eggplant Bake

This is a recipe I was meaning to post a couple months ago, and am now doing so I can add it to‘s Tenth day of Bloggi-mas that I have been doing my best to be a part of this year. Today is casserole day. I made this for our Canadian Thanksgiving this year and it was a hit. It is best when cooked the night before and re-heated as the flavors have a chance to age and deepen together divinely. I used the wild fennel I harvested from our alley. Wild fennel has a much more vibrant flavor than cultivated so just use more if you haven’t a place to forage for wild fennel seeds.

  • 2 medium eggplants, sliced lengthwise
  • 1 coconut’s cream
  • 2 T wild fennel seeds, ground
  • 8 large tomatoes, skin off and sliced thickly across
  • 1 T coconut oil
  • 1 medium onion, sliced
  • 2 cloves garlic, sliced