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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curry powder	1/4	teaspoon		1.625	0.2792	0.0714	0.07
cinnamon	1			-	-	-	-
clove	1	clove		-	-	-	-
lemon zest	1/2		cut	-	-	-	-
orange zest	1/2		cut	-	-	-	-
extra virgin olive oil	8	tablespoons		-	-	-	-
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
tomato	1	cup	peeled seeded chopped	41.4	9.18	2.16	0.36
red wine	1/2	cup		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
eggplant	3	cups	diced	61.5	14.4648	2.4108	0.4428
zucchini	1 1/2	cups	diced	31.62	5.7846	2.2506	0.5952
yellow squash	1 1/2	cups	diced	-	-	-	-
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
pepper	1/4	cup	roasted diced sweet	7.45	1.7284	0.3203	0.0633
yellow pepper	1/4	cup	roasted diced	-	-	-	-
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.