Multicolor | Caponata pepper and eggplant with crunchy breadcrumbs

**Prepare the vegetable caponata**:

- Fry the eggplants: Dice the eggplants. Heat plenty of oil in a pan (enough to cover the bottom) and fry the eggplant cubes for about 8-10 minutes, turning them often. Drain the eggplants on paper towels and season with a pinch of salt.

- Cook the peppers and zucchini: In the same pan, cook the diced peppers and zucchini, adding a little oil if necessary. Salt lightly and set aside.

- Sauté the onion, celery, and carrot: In a large pan, heat a drizzle of oil and sauté the thinly sliced onion, and the chopped celery and carrot. Add the pine nuts and raisins, continuing to cook for a few minutes.

- Combine the vegetables: Add the eggplants, peppers, and zucchini to the pan with the onion, celery, and carrot. Cook for a few more minutes, stirring well.

- Prepare the sweet and sour sauce: In a glass, mix the white wine vinegar, tomato paste, and honey. Lightly warm the vinegar before mixing so that the honey and paste blend better. Increase the heat and add the sweet and sour sauce to the caponata. Cook over high heat until the vinegar aroma evaporates. Let the caponata cool completely.

**Toast the breadcrumbs**:

- In a pan, toast the breadcrumbs with a drizzle of oil until crunchy and golden. Set aside.

**Cook the tomini**:

- Heat a non-stick pan over low heat and cook the tomini for about 2-3 minutes per side, until they are golden on the outside and the center becomes soft and stringy.

**Serve**:

- Serve the tomini warm accompanied by the cold vegetable caponata and garnish with the crunchy breadcrumbs. Top with a few fresh basil leaves.