Ingredients (4 pers.)

  • 15 pistils of saffron or 45 stigmas
  • 90 ml of olive oil
  • 2 red peppers, seeded and sliced into 8 pieces
  • 2 large onions, peeled and sliced
  • 2 cloves of garlic, sliced
  • 2 eggplants cut into 1 cm slices
  • 3 zucchinis cut in 1 cm slices
  • 6 fresh, ripe tomatoes
  • 6 sprigs thyme, leaves only
  • 1 package fresh basil
  • 15 ml saffron vinegar
  • Saffron salt and freshly ground pepper

Preparation

  • 24 hours in advance. 
    • Grind your saffron with a little salt in a mortar. 
    • Infuse in a little warm broth and let it rest in the refrigerator covered overnight.

  • Heat the oven to 200ºC (400ºF)
  • On a parchment paper-lined baking sheet, place peppers covered with oil, saffron salt and pepper. Place in the oven for 25 minutes.
  • In a large skillet, add 30 ml of oil, brown the onions with a pinch of saffron salt. Add garlic and thyme, continue cooking for 2 minutes. Add the tomatoes and vinegar and cook until the liquid has almost evaporated. Set aside in a deep ovenproof dish.
  • In the same pan, add the remaining oil. Brown eggplant and zucchini, a few slices at a time.
  • Place on top of tomatoes, eggplant, zucchini and peppers together. Add saffron salt and pepper. Put in the oven for 30 minutes.
  • Add saffron maceration, mix everything together. Cook for 10 minutes.
  • Let cool a little. Add fresh basil and a drizzle of olive oil. 
  • Adjust seasoning if necessary.