Puglia’s caponata

Here are the ingredients:

1 pound of mussels, 1 eggplant, 1 zucchini, 2 carrots, 1 red pepper, 1 stalk celery, 1 red chili pepper, 2 San Marzano tomatoes, 1 onion, a handful of capers, 1 tablespoon sugar, ½ cup oil extra virgin olive oil, 1 sprig of mint, a pinch of dried oregano, two tablespoons red wine vinegar.


Dice the vegetables and dry them after you washed them. Heat some oil in a large pan and add the eggplant, the carrots, the celery coast, the zucchini and the red pepper in this order. Cook until the vegetables get a yellowy and crispy colour. Once the vegetables are ready put them on a paper towel. Put the mussels in a pan with a touch of oil and wait for them to open. Once they’re opened remove them and add in that pan, sauté onion, diced tomatoes, capers, and red pepper. Finally, add some sugar, a few drops of vinegar, a pinch of salt, chopped up mint and oregano. Sizzle for about ten minutes before serving.