Seafood Caponata 

Second course of fish with a side of mixed vegetables! Imagine you're on vacation, it's hot and you have guests over for dinner. What to cook? Make fish caponata! Good and always appreciated by everyone, a single dish that can be proposed in a thousand ways: either as a main course, as an appetizer! Surely your diners will appreciate it, asking you for an encore and of course the recipe! 

INGREDIENTS

Mussels 300 gr

Shrimp 300 gr

lobster1

Spring onions 20 gr

flour 30 gr

aubergine 2

tomatoes 3

sugar 20 gr

Capers1 tbsp

olives 100 gr

extra virgin olive oil 300 ml

white wine1 glass

vinegar 1 glass

carrot 1

onion 1

garlic 2 wedges

laurel 1 leaf

parsley 3 tufts

thyme 1 sprig

salt and pepper

PREPARATION

Wash and cut the aubergines into slices, place them in a colander, sprinkle with coarse salt and let them rest for 30 minutes. Rinse them, dry them and cut them into cubes. Open the cleaned mussels in a pan with a lid together with 1 clove of garlic and 1 sprig of parsley. Prepare a court-bouillon, boiling 5 liters of water for 20 minutes with the carrot cut into chunks, the whole peeled onion, the bay leaf, 1 sprig of parsley, the remaining garlic, thyme, wine, a pinch of salt and 2-3 peppercorns. Boil the lobster for 10 minutes, then turn off the heat and let it cool in the cooking broth. Blanch the tomatoes, peel them, remove the seeds and chop them coarsely; Boil the spring onions in salted water. Flour and fry the aubergines and celery cut into strips in 200 ml of hot oil. Sauté the onions with the remaining oil, add the sugar, brown them and deglaze with vinegar. Add the tomatoes and whole prawns, cover and cook for 30 minutes. Sprinkle with the remaining chopped parsley, add the black olives, desalted capers, eggplant, celery and cook for 6-7 minutes Peel the lobster, add it to the other ingredients, stir and serve.