| | MEAT FILLING |
| 2 | tb | Olive oil |
| 1 | lg | Onion; diced |
| 2 | lb | Ground lamb; (leftover lamb can be ground and used) |
| 2 | tb | Pureed garlic |
| 4 | | Tomatoes; peeled, seeded, and diced |
| 1/2 | c | Brandy |
| 1/2 | c | Tarragon vinegar |
| 2 | tb | Ground cumin |
| 1/2 | ts | White pepper |
| | EGGPLANT |
| 3 | lg | Eggplants; with skins |
| | Coarse salt |
| 2 | c | Olive oil |
| | VEGETABLE FILLING |
| 3 | | Carrots; peeled and thinly sliced |
| 1 | c | (4 ounces) Chinese snow peas |
| 2 | | Leeks; white and light green parts, cut in half |
| 3 | | Celery stalks; peeled and cut into 1 inch lengths |
| 2 | c | Mushroom caps |
| 4 | tb | (1/2 stick) unsalted butter |
| 1/2 | ts | Salt |
| | CUSTARD |
| 9 | | Eggs |
| 2 1/4 | c | Heavy cream |
| 1 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/4 | ts | Freshly grated nutmeg |
| 3/4 | c | Grated Parmesan cheese |
| | PLUS |
| 1 | | Recipe Pimento Sauce; (see recipe) |
