Well, I looked all over the place, and I just could not find any baby eggplant anywhere, even though it's the middle of summer. Since I had a ton of basil threatening to wilt in the fridge, I decided to just make it with zucchini.
The best thing about this recipe is the basil oil-it is so simple to make, and similar to pesto, but so much more versatile. You just puree blanched basil with olive oil, then strain.
I do have one complain about this recipe. It uses up every pot and pan in your kitchen. Why do people write recipes like this? You're supposed to cook all the ingredients individually, then remove from heat, then cook the next thing. I don't think a simple dish like this should need so many steps, so I got the leeks cooking, then threw in the zucchini.
I would love to take credit for this beautiful photo, but I lifted it off VT's site. But mine looked just as good.
Just don't forget the capers-they add a nice layer of flavor to an otherwise simple dish.
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