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Fred Murphy's painting of Eggplants & Lemons inspired the following creation:

Eggplant & Fennel Saute with Preserved Lemons

1 Full-sized Eggplant

4 Bulbs Fennel

2 Cloves Garlic

1 Preserved Lemon*

1/4 Cup Extra Virgin Olive Oil

Salt & Pepper

1/2 Cup or more Dry Cured Black Olives

Peel & cube eggplant, salt & allow to drain for 1/2 hour. Cut fennel bulb into slices, discarding core and outer tough leaves. Mince garlic. Chop Preserved Lemons to 1 " squares, retaining juice & pulp. Put enough olive oil to coat pan. Saute Fennel until tender, add garlic, saute until golden. Add Eggplant & lemon, including juice & pulp. Add more olive oil if necessary. When Eggplant is soft, toss in olives, salt & pepper to taste & serve.

*Preserved Lemon is available through specialty groceries & cooking supply stores like Sur la Table or Williams Sonoma.