Focaccia Genovese with Caponata

Method

1. Cut the eggplant into cubes and fry in extra virgin olive oil until golden and crisp, then set aside.
2. Sear the orata fillet in hot olive oil on both sides until golden, then set aside.
3. Finely chop the red and white onions, garlic, and fresh chili peppers. Sauté in olive oil until soft.
4. Add the halved cherry tomatoes and chopped San Marzano tomatoes. Season with salt and pepper. Add chopped celery.
5. Make a well in the center of the pan, add tomato paste, and toast for about 1 minute, then stir to combine with the vegetables.
6. Deglaze with white vinegar, add a pinch of sugar, then add pine nuts, raisins, and pitted olives. Stir well.
7. Add the fried eggplant and cook over medium-high heat for about 20 minutes, stirring occasionally.
8. Towards the end of cooking, add the seared orata fillet, tear in fresh basil and mint leaves, and heat through.
9. Slice the focaccia genovese horizontally, fill generously with the caponata, top with fresh basil leaves, and serve.