ISO: ISO help recreating a restaurant dish-Tatin d'Artichaut

[agm_cape_cod]

When we were in Paris in March we had dinner at Le Petit Pontoise where we had a wonderful tatin d'artichaut. It had (I think) eggplant and possibly tomatoes under the artichokes. I would like to recreate it but I am unsure how to deal with the eggplant. I was thinking maybe brushing thick slices lightly with olive oil and broiling/grilling. Any ideas? TIA

 

[Marg CDN]

There is a popular French foodie mag called Saveurs that offers some suggestions. And googling, ther

are further ideas. It sounds interesting. Most seem to suggest sun-dried tomatoes. There are many versions here but yours must have had whole slices of eggplant. The recipes seem to indicate frying in oil until golden.

This one says to cube the skinned eggplant and cook over high heat 15 minutes in a nonstick pan, then add oil.
http://de-la-fourchette-aux-papilles-estomaquees.over-blog.com/article-21901536.html

http://tomodori.com/2cuisine/tomate_sechees_cadres_recettes.htm

This one has diced eggplant: http://tomodori.com/2cuisine/tomate_sechees_cadres_recettes.htm

http://tomodori.com/2cuisine/tomate_sechees_cadres_recettes.htm