Roast Rack of Lamb With Saffron Potatoes Candied Eggplant and Pickled Onion

— -- Serves 6 to 8

To prepare the onions: Place the onions in a nonreactive bowl. Pour the white wine vinegar and rice wine vinegar into a saucepan, add ¾ cup of water, and bring to a boil. Pour the liquid into the bowl containing the onions and add the bay leaf and juniper berries. Cover with plastic wrap, let cool to room temperature, and refrigerate overnight.

To prepare the eggplant: Pour the olive oil into a skillet and set over medium-high heat. When the oil is hot and shimmering, add the garlic and sauté for 1 minute. Add the tomatoes and sauté for 2 minutes longer. Add the eggplant and spices, and sauté for 3 minutes longer. Add the vinegar, honey, salt and pepper, and simmer gently until the eggplant is tender, 2 to 3 minutes longer. Stir in the parsley, remove the mixture from the heat and let cool.

To prepare the potatoes: Place the stock, saffron, salt and pepper in a large saucepan, set over medium heat, and bring to a simmer. Cut the potatoes into wedges (quarter them if the potatoes are small, or cut into sixths if they are large) and add to the stock. Return to a simmer and cook until fork tender, 20 to 22 minutes. Drain the potatoes and serve.