2 lb. fennel bulbs
Salt & pepper
1/4 lb. Mozzarella cheese
2/3 c. black olives, pitted
1 lb. fresh tomatoes
1 tsp. basil
1 tbsp. oil
1/4 tsp. oregano, chopped

1. Cook fennel 'al dente' in salted water. Drain, dry and slice evenly.

2. Preheat oven to 400 degrees.

3. Cut Mozzarella into slices.

4. Put tomatoes in a pan with 2/3 cup water, boil 10 minutes. Add salt and a little basil. Sieve to obtain the juice.

5. In oiled baking pan, arrange a layer of cooked fennel, season well. Place Mozzarella on top. Cover with puree from tomatoes. Arrange olives on top. Sprinkle with oregano and basil. Brush with oil. Cook 10 to 15 minutes.