Provencal vegetable cake with tomato marmalade

Heat a charcoal grill. Slice the eggplant, and the zucchini and yellow squashes lengthwise; season with olive oil and salt.

Slice the fennel and make a mushroom duxelles. Wrap garlic, onions, shallots and herbs in foil with olive oil, salt and pepper.

Grill the vegetables, the tomatoes and the foil packet over charcoal.

Saute the mushroom duxelles with a drizzle of olive oil.

Cook the sliced fennel 5 minutes with salt and pepper, add minced garlic and cook 3 more minutes; deglaze with veggie stock, chicken stock or white wine, cover and cook until tender.

Wilt the spinach in a very hot large pot with a drizzle of olive oil, stirring, about four minutes.

Skin the bell peppers and poblano with a paper towel rather than under running water, which loses taste; open and seed them.

For the tomato marmalade, chop the grilled onions, shallots and garlic; peel and chop the five roasted tomatoes and cook with the fennel about 20 minutes.

Break down the mixture in a food processor with basil, then cook on low heat for an hour to drive off the moisture; cool completely and refrigerate.

In a cake ring, layer eggplant, mushroom duxelles, squashes, red bell pepper, spinach, yellow bell pepper, mushroom again, zucchini and poblano.

Cover with plastic wrap and a weight, surround the ring with paper towels and refrigerate overnight so the juice drains.

Serve cold, warm or hot with the tomato marmalade; optionally top with parmigiano shavings and brown under the broiler.