ISO help recreating resto dish-tatin d’artichaut in France: Cooking & Baking Posted July 11, 2009 As there will be plenty of solid texture in the artichokes, you could probably do something like an eggplant "tapenade." Prick the eggplant and brush with olive oil. Bake in oven until very soft. Cut in half and scoop out the contents. Season. For the tatin, put down the layer of artichokes and then layer of tomatoes. Spread the eggplant mix over the pastry and place eggplant side down on the other ingredients. Bake and serve as normal.edited to take out quote of post above.←Thanks for the idea. My memory is that the texture or the eggplant was meatier than a tapenade.