Technical Stages :

• Finely chop the garlic and sprinkle it on the bottom of a greased gratiné pan.
• Slice the aubergines, tomatoes and courgettes.
• Alternatively line them in the gratiné pan.
• Add salt and a lot of pepper. Add a drizzle of olive oil and sprinkle the fennel seeds on top.
• Add 5 cl water in the bottom of the gratiné pan before covering with a big sheet of aluminium foil.
• Bake at 200°C for 45 minutes to 1 hour.
• Serve hot.