Fill a bowl with ice water.  Bring a large pot of water to a boil.
Make slits on bottom of tomatoes then blanch them for 10 seconds in the hot water. Take them out and put into the ice bath. Peel and seed the tomatoes and cut them into 1/4 inch dice.

In medium pan heat 4 Tbsp of olive oil on medium heat then add 1/3 garlic and saute until fragrant and just begins to brown, then add shallots and cook for about 30 seconds and add tomatoes, lemon zest and 2 basil leaves.

Cook over low hear for about 30 minutes, stirring regularly until the tomato water has evaporated and sauce has thickened.  Add capers and parsley and season with salt and pepper.  Put in fridge until ready to use.

Heat grill to med-high and grill eggplant whole with lid down until all sides are well charred, this will add the smoky flavour, about 7 mins per side.  Eggplant will be very soft to touch.

In medium pot heat 2 Tbsp of Olive oil and add onion, jalapeno, thyme and remaining garlic, cook for 5-10 mins. Should be lightly brown.

Cut eggplant in half and scoop out the flesh and add it to the onion mixture. Continue to cook the mixture until all liquid has evaporated, about 10 mins. Remove from heat and add thyme and vinegar.

Blend mixture in food processor with 3 Tbsp Olive oil then strain through a sieve, plastic is the best. Add basil and salt and pepper and a squeeze of lemon juice. Set aside

Toss panko and 1 Tbsp olive oil

Preheat the oven to 425 F. Season cod with salt, pepper and fennel (ground or seeds will work). Place on baking sheet and cover each fillet with a layer of the tomato fondue top with thin layer of panko and bako for 12 – 15 minutes until the fish is just done and crust is golden.

To Serve: spread on large spoonful of eggplant puree in the centre of each plat. Top with cod fillet and finish with drizzle of olive oil.

ENJOY