INGREDIENTS

INSTRUCTIONS

First, make the risotto. Add the saffron to the boiling stock and
allow to steep. Heat the olive oil in a saucepan and add the garlic
and leeks. Saute until golden then add the rice and stir well. Cook
for a minute then add the wine and cook gently until absorbed. Add a
quarter of the saffron stock and simmer gently, stirring often until
the liquid has been absorbed into the rice. Continue adding stock and
stirring in this manner until all the stock has been absorbed. Turn
off the heat, add the finely chopped tomatoes and sundried tomatoes
and set aside to cool.  Lightly grease a rectangular tart tin (35cm. X
13cm. works well) and  line with the pastry, overlapping two sheets if
necessary to achieve  the correct size. Do not stretch the pastry
otherwise it will shrink  when baking. Trim the excess overhang (I like
to use these pieces to  re-inforce the sides of the pastry case, making
them a little  higher). Prick the pastry with a fork and line with a
piece of "Glad  Bake". Fill with pastry weights and bake at 200c. for
15 minutes  until the sides are beginning to brown and the base is
almost golden.  Remove the paper and weights and allow pastry to cool.
Preheat the grill. Cut the capsicum into half and remove the seeds.
Lay the eggplant slices and zucchini slices under the griller and
brush with olive oil. Place the capsicum under the grill with the
other vegetables and grill until the eggplant and zucchini are golden
brown and the capsicum is blackened. Turn the zucchini and eggplant
over and grill the other side. Remove the blackened blistered  capsicum
and place in a plastic bag to sweat for 15 minutes. Remove  from the
bag and peel away the skin. Slice the capsicum into thick  strips.  To
assemble, fill the tart case with the cold risotto, pressing down
gently. Layer the capsicum, zucchini and eggplant rounds in diagonal
stripes over the rice, slightly overlapping to use all the vegetables.
Season with salt and pepper and bake at 190c. for 15 minutes, until
the pastry is browned and the filling is bubbling and heated through.
Garnish with fresh herbs such as parsley sprigs and serve.  Converted
by MC_Buster.  Per serving: 872 Calories (kcal); 29g Total Fat; (32%
calories from  fat); 17g Protein; 118g Carbohydrate; 0mg Cholesterol;
76mg Sodium  Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 7 Vegetable;
0 Fruit; 5  1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 63076
Calories From Fat: 5483
Total Fat: 629.2g
Cholesterol: 29.4mg
Sodium: 281458.2mg
Potassium: 26307.3mg
Carbohydrates: 12995.6g
Fiber: 482.3g
Sugar: 26.1g
Protein: 1521.6g