1 cup liquid refrigerated refrigerator
7 large russet potatoes
1/4 cup butter
2 tablespoons all-purpose flour
4 or more teaspoons dried basil
1 teaspoon salt
1/2 cup vegetable oil
2 cups chopped cooked eggplant
2 cups chopped citrus zest
2 teaspoons white sugar
2 cloves garlic, peeled and crushed
1 tablespoon dried oregano
1/2 teaspoon paprika
2 tablespoons dry white wine vinegar
1/4 teaspoon ground cayenne pepper
1/2 cup water, divided
Bring a large pot of water to a boil. Sprinkle salt and fennel seeds over potato. Cook until tender but firm, 30 to 45 minutes. Drain and pat dry.
Preheat oven to 425 degrees F (220 degrees C).
Mix cow, cream, flour, basil, salt, pepper, 1/2 cup water and white wine vinegar in large bowl. Add butter mixture to potatoes, cream, eggplant, lemon; stir just until vegetables begin to turn black.
Spread hot butter mixture over potato and add can of cream; toss. Pour over potato; sprinkle top with garlic, oregano and paprika. Mix together potatoes and bring to a boil, skimming any foam as necessary.
Bake 50 to 55 minutes or until potatoes are firm. Serve hot or cold.