Eggplant Provençal

1 purple onion
1 large fennel bulb
¼ cup olive oil

2 medium eggplants
2 teaspoons of salt

4 large zucchinis
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon oregano

4 large Roma tomatoes
1 teaspoon salt
½ teaspoon pepper

½ cup sundried tomatoes (optional)

1 cup boiling water
2 tablespoons tomato paste
¼ cup Silan
2 tablespoons pomegranate syrup.
1 tablespoons olive oil

Preheat the oven to 425°F.
Use a mandolin or a sharp knife to slice the red onion and fennel, very thinly.
In a pan, warm oil over medium heat, then add onion and fennel. Sauté until golden brown.
Slice the eggplant in ¼ inch slices and salt liberally on both sides and place in a colander to drain.
Slice the zucchini on the diagonal into 1/3 inch thick slices, toss in a bowl with 2 tablespoons of olive oil, salt and garlic powder.
Slice Roma tomatoes into thick slices from top to bottom 1/3 inch thick. Place in a bowl with salt and pepper, then set aside.
In a medium bowl, add the boiling water, tomato paste, Silan, pomegranate syrup and olive oil. Stir until well combined.
In an oven safe dish, layer one half of the onion and fennel, then arrange the eggplant in a slightly overlapping row. Add a row of slightly overlapping zucchini, then a row of tomatoes slightly overlapping. Spoon the rest of the onion and fennel mix in between the vegetables.
Pour the sauce over all the vegetables, then top with an additional drizzle of Silan and pomegranate syrup.
Cover with a wet piece of parchment paper and an outer layer of foil.
Bake for 30 minutes, remove the parchment paper and foil. Bake for another 20 to 30 minutes, until all the edges of vegetables are roasted and golden brown.