Ingredients

enough for 4

　　tomatoes – 4 large or several smaller ones

　　zucchini – 3, cut into quarters lengthwise

　　bell peppers – 2, cored and thickly sliced

　　an onion, peeled and cut into wedges

　　olive oil

　　ground cumin – a teaspoon

　　harissa paste (or other hot sauce) – 2 teaspoons

　　pine nuts – a handful

　　raisins – a handful

　　

For the Eggplant Cream

large eggplants – 2

　　olive oil

　　creamy yogurt – scant 1/2 cup (100g)

　　mint leaves – a handful, chopped

　　

Step 1

Preheat the oven to 400°F (200°C). Make the eggplant cream: cut the eggplants in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for half an hour. Wipe off the salt, place in a baking dish, pour over a few glugs of oil, then bake until thoroughly soft. You should be able to crush the flesh with a fork. Leave the oven set to 400°F (200°C).

　　

Step 2

Scrape the eggplant flesh from the skin and mash with the yogurt and enough olive oil to make a paste that is thick enough to drizzle. Season with salt, black pepper, and the chopped mint.

　　

Step 3

Meanwhile, put the tomatoes, zucchini, bell peppers, and onion in a roasting pan or baking dish, toss with olive oil and a little salt, and roast for a good forty-five minutes to an hour to become tender. Toward the end of cooking, gently stir in the cumin, harissa paste, pine nuts, and raisins. Remove from the oven and serve with a drizzle of the eggplant sauce.

　　Tender