INGREDIENTS
4 1/2 cups
(1/2-inch diced) unpeeled eggplant
2 cups
Fennel, bulb
2 tbsp
Garlic
1 1/2 tsp
Oregano, dried
1 tsp
Thyme, fresh leaves
1 28 ounce can
Tomatoes
1 28 ounce can
Tomatoes, whole
2 cups
Yellow onion
3 cups
Chicken stock, good
2 tsp
Fennel seeds, whole dried
1
Kosher salt and freshly ground black pepper
1/4 tsp
Red pepper flakes
1
Olive oil, Good
1
Italian parmesan cheese