Fennel and tomato ragout

Bring a large saucepan of water to a boil for peeling the tomatoes and blanching the fennel.

Cut the aubergine into slices, batons and rough cubes; sprinkle with plenty of salt and leave 15 to 20 minutes to draw out water.

Core the tomatoes with a paring knife and score a cross; plunge in boiling water five to ten seconds, then into iced water, and peel off the skins.

Trim the fennel stalks (keep for stock) and the tough fibrous outer layers; halve.

Add a tablespoon of salt to the boiling water and blanch the fennel five to six minutes, then plunge into cold water to stop the cooking.

Rinse the aubergine in a sieve under cold water to remove the excess salt.

Seed the tomatoes and cut in quarters; thinly slice the onion; peel the garlic and remove the germ; slice the fennel.

Over low heat, warm the onion in the oil, then add the fennel; after two minutes mix gently and cook uncovered ten minutes until melting, like a compote.

Blend the underripe fresh tomatoes with homemade tomato sauce.

Season with salt and pepper; layer in garlic, the tomatoes and aubergine with more salt and pepper without stirring, so the juices fall and steam the vegetables.

Cook covered on low about 30 minutes, adding a little water if the vegetables render too little, until fully cooked.

Stir in a generous amount of chopped parsley (anchovies optional) and cook five minutes more.