1/2 pound eggplant -- cut into 1/2-inch

-- cubes 1 small red bell pepper -- cut into 1/2-inch

-- pieces 1 small onion -- cut into 1/2-inch

-- pieces 1/4 cup water

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

1 teaspoon curry powder

1/2 teaspoon mustard seeds

1/4 cup plus 1 tablespoon firmly packed light

-- brown sugar 1 tablespoon chopped fresh flat-leafed parsley leaves

1 tablespoon balsamic vinegar

2 teaspoons dijon mustard

1/8 teaspoon cayenne

4 salmon fillet with skin -- (4-ounce)

steamed haricots verts and potatoes -- accomplement

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, unco vered, stirring occasionally, 20 minutes, or until most of liquid is evaporated . Season mixture with salt and stir in parsley. Cool chutney to room temperat ure. Chutney may be made 1 week ahead and chilled, covered.

Preheat broiler.

In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish , skin side down, on rack in broiler pan and broil about 4 inches from heat 7 m inutes, or until just cooked through. Discard skin.

Serve fish with chutney and haricots verts and potatoes.

BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POT ATOES

Each serving with Haricot Verts and Potatoes about 377 calories and 8 gram fat (19% of calories from fat) Each serving without Haricots Verts and Potatoes abo ut 278 calories and 8 grams fat (26% of calories from fat)

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98