Broiled Salmon With Curried Eggplant Chutney And Steamed Haricots Verts And Potatoes

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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

four 4-ounce salmon fillet with skin

Accompaniment: Steamed Haricots Verts and Potatoes

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