When you have a bunch of eggplant and squash lying around you might want to prepare Thomas Keller’s Eggplant Chutney. After all this chutney is served at The French Landry and if it’s good enough to be on the menu there then you should forking make it because it cost about a thousand dollars a couple to dine there.

The French Laundry is considered to be one of the top fifty best restaurants in the world and has a three star Michelin Rating.

Now I can’t say if I did this recipe justice or not but at least it’s close. I followed the directions and made very few minor substitutions due to what I had in my kitchen. I used a whole red bell pepper instead of half a red and half a yellow. The other substitution was that I used all green squash instead of half yellow and half green. The only problem I had with preparing this recipe was adding my toasted curry powder to the sachet I made. The powder fell threw so If I made it again I’d just throw the curry powder in with the tomatoes , wine and juices and not worry about placing  the curry in a sachet.

If you ordered the Skate ( a fish that looks similar to a stingray) at the French Laundry it would be served over this chutney.

I got this recipe off the web. You can find this recipe at www.food.com , www.recipegreat.com , www.yummly.com , www.recipebridge.com , www.familyoven.com just like I did.

Ingredients for 6 servings

1/4 teaspoon curry powder

1 cinnamon stick – 1- inch

1 clove

1/2 lemon zest of, cut in 2 inch strips

1/2 orange zest of, cut in 2 inch strips

8 Tablespoons extra virgin olive oil

1/4 cup shallot – minced

1 cup tomatos – peeled – seeded, finely chopped

1/2 cup red wine

1 Tablespoon sugar

1 Tablespoon lemon juice

2 Tablespoons orange juice

3 cups eggplant – finely diced

1 1/2 cups  zucchini – finely diced

1 1/2 cups yellow squash – finely diced

3 Tablespoons butter unsalted, cut in small pieces (optional- leave out for vegan)

1/4 cup roasted sweet peppers – finely diced

1/4 cup roasted yellow peppers – finely diced

1 teaspoon parsley – chopped

kosher salt and freshly ground black pepper

Directions

1-In a small skillet, combine curry powder, cinnamon stick and clove and place on medium heat, toasting till aromatic; removed from heat and wrap spices in a cheese cloth with lemon and orange zest and tie the cheese cloth to make a sachet.

2-In a medium saucepan, combine 2 Tablespoons of olive oil and the shallots and sauce over low heat until shallots have softened – about 4 minutes.

3- Add the tomatoes, red wine, sugar, lemon and orange juices, and add the sachet.

4- Simmer until the liquid has reduced and the mixture resembles a marmalade- about 20-25 minutes.

5- Remove from heat and discard sachet.

6- Ina large skillet over medium heat, heat 2 Tablespoons olive oil and then add the eggplant and sauté till tender-about 5 minutes.

7-Drain eggplant on paper towels set on a rack.

8- Return the skillet to medium heat, add two more Tablespoons of oil and when the oil is warm, add the zucchini and yellow squash and sauté till tender. 4-5 minutes.

9- Drain the zucchini and squash.

10- Note: Dish can be prepared in advance to here and chilled several hours; if it’s chilled bring to room temperature before proceeding.

11- Reheat the tomato mixture and whisk in the remaining 2 Tablespoons of oil.

12- Add butter one piece of a time, whisking to emulsify the sauce. (this step can be omitted to “veganize” the recipe).

13- Add the eggplant, zucchini and yellow squash.

14- Fold in red and yellow peppers and parsley.

15- Serve warm.

16- If served as a base for skate (as at The French Laundry ), this serves six; as a condiment or as part of an appetizer plate, it will serve more-the yield is roughly 6 cups. I thought it was interesting and not like anything I ever had before. It says on the recipe that this dish can be made in advance but I thought the flavors were much more bright on the first serving.