Stuffed fennels

For 4 people:
4 fennel about 300 g each
500 g of eggplant
3 tablespoons extra virgin olive oil
2 cloves of garlic
1 sprig of parsley
1 lemon large
1/2 teaspoon crushed red pepper
2 ripe tomatoes
salt

1) Wash the eggplants, dry, brush with oil and cook in the oven at 200° C for 15 minutes.
2) Carefully clean the fennel, boil for 10 minutes and cut in half.
3) Eliminated the base core material and dug the hearts of fennel, chop and place in a bowl. Carve out of the flesh of the eggplant, fennel puree and add the chopped much.
4) chop the garlic and parsley and squeeze the lemon juice, add all the vegetable cream with the oil, salt, pepper and mix. Peel the tomatoes, remove the seeds, squeeze and cut into cubes, add to the mixture and let it sit out of the refrigerator.
5) cook the fennel in the oven at 180° C for 10 minutes, fill with the cream and serve warm.