Turkey Gravy-Glazed Veal with Eggplant

Cajun-inspired comfort food: tender veal paired with eggplant and cassava root and linguine, finished with curry leaf and tarragon and a hit of herbes de Provence and cajun seasoning. 1. Pat the veal dry and season with salt, herbes de Provence and cajun seasoning. 2. Heat vegetable oil in a heavy pan and sauté the veal until it develops a deep golden crust, about 24 minutes. 3. Add eggplant and cassava root to the pan and cook until just tender, stirring in curry leaf and tarragon for fragrance. 4. Cook the linguine separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of turkey gravy and a scattering of blue cheese before serving hot.