Sauté in olive oil. Cut the Parma ham into strips and alternate with the sautéed slices of melanzane and zucchini on wooden skewers.
For the chutney, caramelize sugar, extinguish with white wine, mix in the peeled pineapple cubes, cook and refine with chili, curry, garlic powder and basil.
Arrange everything on a flat plate and garnish with a basil leaf.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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