Salmon With Spiced Eggplant Broth

• 3 shallots, peeled and minced
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 cloves garlic, peeled
• 4 Japanese eggplants, diced
• 1 small onion, peeled and diced
• 1 carrot, peeled and diced
• 1/4 cup rice wine vinegar
• 1 quart chicken or vegetable broth, homemade or low-sodium canned
• 4 sprigs fresh oregano
• 2 tablespoons olive oil
• 4 large raw artichoke hearts, cut into 1/8-inch slices
• 2 carrots, cut into 1/8-inch slices on the bias
• 1 cup eggplant broth
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 8 shallots, peeled and sliced
• 3 tablespoons dried currants
• 4 6-ounce salmon fillets
• 1/2 cup minced parsley leaves

1. To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl.
2. Whisk in the olive oil.
3. Set aside.
4. To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat.
5. Add the garlic and cook until soft, about 10 minutes.
6. Remove and discard.
7. Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes.
8. Add vinegar and simmer until it glazes the pan.
9. Add chicken or vegetable broth and oregano.
10. Simmer until reduced to about 2 1/2 cups, about 30 minutes.
11. Strain.
12. Set aside.
13. Prepare the grill.
14. Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke.
15. Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes.
16. Add the eggplant broth, salt, pepper, shallots and currants.
17. Lower the heat and simmer for 5 minutes.
18. Pour broth into a saucepan and simmer.
19. While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side.
20. Pour 1/4 of the broth into each of four bowls.
21. Add the salmon and top with the vegetables.
22. Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.

shallots, rice wine vinegar, lemon juice, salt, freshly ground pepper, olive oil, olive oil, garlic, japanese eggplants, onion, carrot, rice wine vinegar, chicken, oregano, olive oil, hearts, carrots, eggplant broth, salt, freshly ground pepper, shallots, currants, salmon, parsley

Taken from cooking.nytimes.com/recipes/6664 (may not work)