Thomas Keller's Eggplant (Aubergine) Chutney

Chef Kate's Note:

Chef Keller says he calls this a chutney because of the sweet and sour elements, but that it is really "a ratatouille in disguise." He serves this with sauteed skate for a very elegant Provencal entree.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1/4 teaspoon curry powder
• 1 cinnamon stick (1-inch)
• 1 clove
• 1/2 lemon, zest of, cut into 2 two inch strips
• 1/2 orange, zest of, cut into 2 two inch strips
• 8 tablespoons extra virgin olive oil
• 1/4 cup shallot, minced
• 1 cup tomato, peeled, seeded, finely chopped
• 1/2 cup red wine
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 3 cups eggplants, finely diced
• 1 1/2 cups zucchini, finely diced
• 1 1/2 cups yellow squash, finely diced
• 3 tablespoons butter, unsalted, cut into small pieces (optional)
• 1/4 cup roasted sweet peppers, finely diced
• 1/4 cup roasted yellow pepper, finely diced
• 1 teaspoon parsley, chopped
• kosher salt & freshly ground black pepper

Directions:

1. In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
2. In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
3. Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
4. Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
5. Remove from heat and discard sachet.
6. In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
7. Drain eggplant on paper towels set on a rack.
8. Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
9. Drain the zucchini and squash.
10. Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
11. Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
12. Add butter, one piece at 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.

Reviews

[Maito]

This is yummy and the orange pairs very well with it. We barbecued the vegetables, so I skipped the butter and was able to cut the oil back to just a half tablespoon. I didn't want it to be too sweet, so I used just a little bit of sugar. It has an amazing amount of flavor. Thanks for another great recipe, Chef Kate!

[Kittencalskitchen]

This is a great recipe that is full of flavor, I omitted the cinnamon stick as I ran out of them. All of the veggies were used from my garden, which increased the flavor to this dish dramatically, I also sauteed fresh garlic in with the eggplant (gotta have that garlic lol!). Thanks for a great recipe hon!...Kitten