The sweet-sour taste of tamarind, commonly found in many Indian and South Asian dishes, adds an interesting, but not overpowering, twist to this French dish. It brought out many characteristics that I didn’t catch in the individual vegetables earlier: the caramelization of the eggplant, the freshness of the zucchini, the woodsy scent of the thyme. <br /> <br />For the tamarind chutney, I used Geeta’s brand (http://geetasfoods.com/products/tamarind-chutney-320g/), but you could also make your own (https://food52.com/recipes/10460-sweet-and-sour-date-and-tamarind-sauce). <br /> <br />This is an amazing dish to make ahead as it only gets better as it sits!

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