This is a bit like a peperonata and a bit like a gurguglione – a summer vegetable stew with a pirate name from Elba Island, it’s made with diced eggplant (aubergine), zucchini (courgettes), capsicums (bell peppers), tomato and potato. One day I wanted to make a gurguglione, but realised I was missing a few ingredients, so had to improvise. This is now a summer staple in our house. Like anything with capsicums, it just gets tastier the longer you keep it, so I like to make a big batch and eat it over the next few days. This always turns out to be a great idea, especially during hot weather when you don’t want to turn on the stove very much at all. Have it as a side dish to grilled fish or meat; on its own, topping some good crusty bread rubbed with garlic and drizzled with olive oil; or cold, for lunch the next day, with some fresh mozzarella and a few slices of prosciutto.