“This was a firm family favorite during its summer stay on the menu,” writes Allegra McEvedy in Leon: Ingredients & Recipes.
Slightly adapted from Allegra McEvedy‘s Leon: Ingredients & Recipes, published by Conran Octopus.
1 large zucchini, thickly sliced
1 small eggplant, cut into large chunks
1 green bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
5 tablespoons olive oil, divided
1 large red onion, cut into wedges
1/2 teaspoon crushed red chili flakes
3 cloves of garlic, sliced
2 medium tomatoes, chopped
small handful of Nicoise olives, roughly chopped
2 tablespoons capers
1/3 cup golden raisins
a small handful of basil
salt and pepper
Preheat the broiler on its highest setting.
In a bowl toss the zucchini, eggplant, and bell peppers with 3 tablespoons of olive oil and some salt and pepper. Spread the vegetables out on a baking sheet, spacing them out as much as possible, and place under the broiler. Broil for 20-30 minutes, turning them over a couple of times, until browned and softened.
In a heavy skillet big enough to hold everything, fry the onion, chili flakes, and garlic in the rest of the olive oil for a few minutes. Add the tomatoes and simmer for about 5 minutes to a saucy consistency. Add about 1 cup of water, then stir in the grilled vegetables, olives, capers, and raisins. Simmer again for about 15 minutes.
Season, and stir in the basil leaves just before serving.
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