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of thick stew but with a more even texture than a stew. The eggplant dish (=
which sounds rather good too)sounds a bit like a sort of eggplant scrambled=
 egg dish, which then has a sort of omelete poured on top and then grilled/=
cooked.

Cheese-wise, other recipes in the book call for "good cheese of Aragon", so=
 it would be a reasonable guess that your recipes call for a similar cheese=
.  The substitute advised for that was perhaps a Kefalotyri - or some other=
 sort of firmish sheeps cheese.  (which makes good sense; if you look throu=
gh the rest of de Guisados you will see that there is a vast amount of mutt=
on used in Catalan cooking) The cooks thesaurus recommends that the substit=
ution for that (if you need to substitute for a substitute!) is a pecorino =
or romano or (kind of weirdly) nutritional yeast, but having tasted both, t=
hey are reasonably different to me. I was able to find kefalotyri at a loca=
l greek food supplier, but for the first redaction experiment we ended up u=
sing havarti which tasted pretty good.

According to cheesenet: Aragon
Made by curdling milk with rennet or thistle-flower extract for 40 minutes =
at 95 degrees F. Curd is cut into small bits, drained, molded and pressed b=
y hand. Aragon ripens for a week in a controlled humid environment. This ch=
eese is sometimes made with a mixture of ewe's and goat's milk. (It is a fi=
rm cheese, made from uncooked curd, and has holes in it)

Hope this is of some help.

Kiriel