Aubergines et Tomates à la Nîmoise

These two recipes from Nîmes illustrate the versatility of this useful vegetable. In the first, tomatoes baked beside the aubergines/eggplants prevent them from becoming too dry. In the second, the aubergine is stuffed with ‘fenouil’ (fennel), which grows wild in Roussillon; it is so abundant that one chain of hills is called la Fenouillède.