1 large eggplant, cubed
4 large mushrooms, quartered
1 large zucchini, sliced
4 roma tomatoes, chopped
1/4 cup onion, sliced
2 cloves garlic, sliced thinly
1/8 cup olive oil
1/8 cup vegetable broth
1 teaspoon Herbs de Provence
1 teaspoon fennel seed
fresh cracked pepper and salt, to taste
1. Preheat oven to 350 degrees F. In a large casserole dish, add eggplant and all other ingredients.
2. Mix well. Bake for 1 hour, or until eggplant is soft.
3. Remove and allow to rest for 10 minutes. Serve!!