Eggplant-Stuffed Brisket Braised with Tomatoes, Saffron, and Honey

“Jews’ food,” they called eggplant in mid-nineteenth century Florence, according to Italian food historian Pellegrino Artusi in The Art of Eating Well (1891).

They were right, of course. Introduced first into Italy by the Sephardim, who had fallen in love with the meat