Peppers, zucchini and eggplant: with the lions of summer we make a caponata. The secret? Cook the vegetables separately. Brown a diced red pepper with oil, onion, chilli, capers and salt. Fizz with white wine and let it cook. Other pan: we fry an eggplant with oil, garlic and a little mint. Last: fry 1 zucchini, reduced to squares, with oil, onion, salt, pepper and marjoram. When the cooking is finished, add the peppers and zucchini to the eggplant. Let's let it cool down.