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Eggplant, Zucchini, Red Pepper and Parmesan Tart

Young field greens with anis vinaigrette
Serves 10 Portions

Ingredients:
1 pound onions
1 clove garlic
½ cup olive oil
32 ounce chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 ½ teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Anis Vinaigrette:
2 tablespoons shallots
2 teaspoons anis seeds
200 grams fennel puree
¼ cup olive oil
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
juice of ½ a lemon
salt and pepper
1 dash Pernod
1 tablespoon fennel grass, chopped