Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.73 Kcal (1297 kJ) | ||
| Calories from fat | 229.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.5g | 39% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 20.62mg | 1% | |
| Potassium | 666.18mg | 14% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 9.15g | 37% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 3.57g | 7% | |
| Vitamin C | 60.2mg | 100% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.7mg | 32% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.85 Kcal (452 kJ) | ||
| Calories from fat | 79.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 39% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 5% | |
| Sodium | 7.18mg | 1% | |
| Potassium | 231.97mg | 14% | |
| Total Carbs | 5.34g | 5% | |
| Sugars | 3.19g | 37% | |
| Dietary Fiber | 1.02g | 12% | |
| Protein | 1.24g | 7% | |
| Vitamin C | 20.9mg | 100% | |
| Iron | 2mg | 32% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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