Eggplant, Tomato And Fennel Recipe

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4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork

2 tablespoons olive oil

4 large cloves garlic, smashed and peeled

1/4 teaspoon fresh thyme

Freshly ground black pepper

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

1/2 bulb fennel, cored and quartered lengthwise

1 tablespoon water

1 teaspoon kosher salt

2 sprigs fresh basil

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