“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.
Sharer for 4.
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