Instructions: Roasted Eggplant Puree: Preheat oven to 375 degrees. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes.

Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.

Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.

Spiced Codfish: Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side.

Curry Onion Rings: Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.

This recipe yields 4 servings.

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