Eggplant

Here, eggplant stands in for the pasta.

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

Active time: 25 min Start to finish: 1 hr

This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.

A complete vegetarian main course, with fresh herbs and Moroccan accents.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min

The sauce is a twist on raita, the cooling yogurt side dish served with spicy foods. Like all the best buffet dishes, the eggplant is equally good warm or at room temperature.

Pasta Mille Gusti This recipe for "pasta with a thousand flavors," as Aeolian Islanders call it, is based on one developed by Fraser's friend after the writer herself was unable to persuade any locals to share their recipes. We recommend Bella di Cerignola olives, which are quite mild. Active time: 1 hr Start to finish: 1 1/2 hr

Because this dish was developed to complement the strong flavors of Pork Loin with Morel Stuffing, we kept the seasoning in these vegetables to a minimum. If you plan to serve this dish with simpler fare, you might want to increase the amount of garlic and herbs.