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WALNUT SAUCE WITH FENNEL:
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Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs.
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With the motor running, gradually pour in about 1 cup of the water.
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Stop and scrape down the sides, then add enough water until it is the consistency you want.
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(It will thicken somewhat as it sits.)
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Stir in the oil and fennel seeds and season to taste with salt and pepper.
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THE EGGPLANT:
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If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes.
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Blot with paper towels to draw off bitter juices.
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If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step.
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Preheat the broiler.
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Brush both sides of the eggplant generously with oil.
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Place about 3 inches from the heat source and broil until golden brown.
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Turn the rounds over and broil until nicely colored and tender.
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If the eggplant looks dry, brush a little more oil over the top.
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Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops.
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Season with pepper and garnish with the fennel leaves or parsley.
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Serve hot or slightly cooled.
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(NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it.
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This way the sauce will keep well for at least a week, refrigerated.)
