I got the idea for this from Ottelengi's Plenty - staple favourite cookbook of middle-class middle-aged ladies and pretty much everyone else. His had parmesan and breadcrumbs on top, but I had really no idea what the flavours would be like so put Chermoula on mine (a kid of sweet North-African chutney) to make sure it was at least sort of delicious, and it turned out to be VERY delicious, which is cool.
3 zucchinis, cut into small cubes
1 onion, thinly sliced
4 cloves of garlic, crushed
1/2 capsicum, cut into thin slices
400g chopped tinned tomatoes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Splash of red wine vinegar
1 tablespoon of honey
Handful of raisins
Turn the stove on high and fry capsicum on high for one minute. Turn the stove down to medium and add the zuccini, garlic and onion and fry until the zucchini is soft. Add the spices and stir fry on high for 2 minutes. Add the tinned tomatoes and raisins turn the heat down and let it simmer for 5 - 10 minutes. Finish with honey and vinegar, making sure you taste to get the right sweet/vinegar-y balance.
Vine Leaf Pie Ingredients:
300g packet vine leaves (you can get these from most European delis - of pick your own. I think you'd need about 20 fresh vine leaves for each pie)
4 shallots, finely chopped
50g butter, melted
2 zucchinis, chopped into small cubes
4 tablespoons greek yoghurt
Handful of pine nuts
Half a bunch of parsley, roughly chopped
Half a bunch of dill, roughly chopped
1/2 cup of mint, roughly chopped
1 tablespoon rice flour
Fry zucchini until it's soft with a big splash of oil and the shallots and pine nuts. Leave to cool and then mix with the yoghurt, herbs, rice flour and a squeeze of lemon.
Brush (you can use your fingers, you don't need a pastry brush or anything) the bottom of your pie tins with butter, then lay out enough vine leaves to cover the bottom and edges of the tin, with some draping over the side (if you're using fresh vine leaves you'll need to blanch them in hot water first). Brush the vine leaves with butter, then spoon out the zucchini and yoghurt mixture on top. Fold the overhanging leaves over the filling, then cover the tops with more vine leaves. Brush the tops with butter, and put in the oven for 20-30 minutes, or until the vine leaves on top are crispy and dry.
Top with the chermoula and serve. It will be pretty hard to cut up, but what can you do.