Ingredients

　　

Step 1

For this tagine, follow the recipe for Tagine of Knuckle of Veal with Artichokes and Peas (page 103), but instead of adding the artichokes and peas at the end, serve the meat with a purée of mashed eggplants poured over it.

　　

Step 2

Roast 2 pounds of eggplants in the hottest oven. Peel, chop, and mash them as described on page 8. Heat 2 tablespoons extra virgin olive oil in a skillet with 4 crushed cloves of garlic. When the aroma rises, add the eggplant purée with a squeeze of lemon and cook for 1 to 2 minutes. Pour over the meat and heat through just before serving.

　　

Step 3

You can also add a 14-ounce can of chickpeas, drained of their water, to the meat toward the end of the cooking.

　　Arabesque