Add 2 tbsp olive oil to a heavy base pan and top with with 1 sliced white onion and 2 crushed garlic cloves. Top with 500g aubergines in 5mm slices. Finally, top with 300g quartered ripe tomatoes, 1 sliced fennel bulb, 50g chopped sun dried tomatoes and 1 tsp coriander seeds. Pour over some more olive oil and mix together the top layer.
Cook in an oven on low (100c) for 5 or 6 hours. I was in a rush so I did 180c for 2 hours with a lot of stirring.
When ready splash over a dressing made by roughly processing a small bunch flat leaf parsley, a small bunch basil, a small bunch chives, 2 tbsp olive oil, the juice 1 lemon and 2 tsp capers.
Top with 100g feta cheese and 50g toasted flaked almonds and serve with lots of crusty bread.