Caponata

Method

1. Cut all the vegetables (peppers, eggplant, red onion, tomatoes) into cubes. For the eggplant, peel it partially in stripes (zebra pattern) and keep the peels aside.
2. In a pan, heat a drizzle of oil and sauté a clove of garlic and a piece of onion. Add a bit of mint, oregano, then the tomato cubes. Add a splash of water, parsley, salt, pepper, and chili. Cook to make a tomato sauce. Add a couple of basil leaves. Reserve the sauce.
3. In a separate pan, fry the eggplant cubes in plenty of oil until golden. Season with salt. Set aside.
4. Soak the raisins in Marsala wine.
5. In the same pan, fry the bell pepper cubes with a clove of garlic, then add some tomato sauce, oregano, and salt. Cook until softened. Add a little water and oil if needed.
6. Add capers and whole olives to the peppers. Fry the onion separately with salt until golden. Add tomato cubes and celery leaves. Add the soaked raisins (drained from Marsala).
7. Toast some pistachios in a pan until fragrant.
8. In a baking dish, layer the ingredients: start with olives, then the fried vegetables (peppers, onion-tomato mix), fresh mint leaves, pepper, the remaining tomato sauce, capers, then the fried eggplant. Sprinkle with crushed pistachios, more raisins, and drizzle with a dressing made of honey, cocoa, and a splash of vinegar.
9. Bake in the oven at a moderate temperature for 7-10 minutes.
10. Before serving, finish with a drizzle of extra virgin olive oil, fresh oregano, fresh mint leaves, and a grating of orange zest.
11. Let the caponata rest for a day if possible for better flavor.