Thomas Keller's Eggplant (Aubergine) Chutney

Recipe by Chef Kate
READY IN: 45mins




  • 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.
  • 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.
  • Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
  • Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
  • Remove from heat and discard sachet.
  • In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
  • Drain eggplant on paper towels set on a rack.
  • 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.
  • Drain the zucchini and squash.
  • Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
  • Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
  • Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
  • Add the eggplant, zucchini and yellow squash.
  • Fold in red and yellow peppers and parsley.
  • Serve warm.
  • 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.