In a large stockpot or Dutch oven over medium heat, sauté onion, garlic and leeks in olive oil until lightly brown. Add the tomatoes and simmer for about 5 minutes (1 pint of grape or cherry tomatoes can be used). Add eggplant, red peppers, zucchini, broccoli, basil, chicken broth, salt, pepper and red pepper flakes. Stir and cover, cooking for 15 minutes on low heat. Uncover and gently stir. Cook for 15 more minutes. Vegetables should be thick with a little broth. Serve over rice or pasta.
Leftover Idea #1 Chicken Pepperonata Grill, bake or pan fry a chicken breast or large boneless chicken thigh. Place a couple of tablespoons of the Pepperonata broth in a pie pan, baking dish or small sheet pan. Place the cooked chicken on top. Add several slices of your favorite cheese on top of chicken. Spoon several tablespoons of Pepperonata over chicken. Top with a few shreds of cheese. Bake at 375 for about 10 minutes or until cheese has melted.
Leftover Idea #2 Steak Pizza In a small baking sheet, spread out refrigerated pizza dough. Bake at 350 degrees for 15 minutes or until golden. Spread Pepperonata over dough, sprinkle with leftover steak or chicken, cheese and return to oven. Bake until cheese is melted, about 10 minutes.
Leftover Idea #3 Pepperonata Fritatta
In a 6-7 inch skillet, on medium high heat, add 1 and 1/2 cups Pepperonata. Whisk together 3 eggs and 2 tablespoons of milk. Pour over the Pepperonata. Add 1/2 cup shredded cheese over top. Turn heat to low, cover and cook until eggs have set up.
Leftover Idea #4 Minestrone Soup
In a medium saucepan, Add 2-3 cups of Pepperonata and 2 cups of water or chicken/ vegetable broth. Bring to a boil for a delicious instant Minestrone Soup. Sprinkle with fresh grated Parmesan cheese.