Fennel & Pastis Ratatouille
Fennel & Pernod Ratatouille.
Slowly saute a chopped onion in some oil for about 5 minutes, then add some chopped garlic for another minute. Turn up the heat and add a nice big splash of Pastis/Pernod and let it reduce. Then add some passata or a canned tomatoes. Season with lots of fresh thym and some chickenstock powder or vegeta. That's it. Ready.
Now you can just cook your cubed or sliced courgette, aubergine and fennel in this sauce or you can grill them first, layer them in a small (individual) baking dishes and cover in sauce. Cover with tin foil and bake in 160°C -180°C oven for ½ - 1 ½ hour.