Preparation

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• Mediterranean sauce
  Thinly slice one zucchini, onion, 4 friggitielli peppers, 2 eggplants, the celery stalk and a tomato; sautèe quickly and separately, put them together in a pan, season with capers, olives and odors then bake at 140°C covered for a couple of hours

• Zucchini sauce
  Slice 2 zucchini into cubes and sautèe then bake at 140°C for about 10 minutes, blend them adding a few tablespoons of olive oil emulsified with iced water 
  Pass through the chinoix pressing to collect the sauce that will be reduced afterwards

• Perlina® eggplants
  Cook them whole in extra virgin olive oil at 120°C for 8 minutes, let them cool down and peel them

• Ramato tomatoes
  Thinly slice a tomato, put it in a baking tray greased with oil and season with salt, cane sugar, basil, bay, garlic and thyme and let dry in the oven at 85°C for 45 minutes on one side and do the same on the other side.
  Bleach the other tomato in boiling water 20 seconds, cool it in iced water and peel it, cut into 4 wedges, get rid of the seeds and put it in a greased baking tray like the above at 100°C for 1 hour on each side

• Garlic
  Peel and slice thinly, cook on a very low heat in a skillet with a little bit of extra virgin olive oil, until brown and crispy

• Zucchini
  Thinly slice and put in a greased baking tray seasoned with salt and extra virgin olive oil, bake at 180°C for 3 minutes

• Friggitielli peppers
  Sautèe in a very hot iron skillet 

• Zucchini flowers
  Clean them and get rid of the pistil inside, fry at 140°C in extra virgin olive oil until transparent and crispy

• For serving:
  Place all ingredients on a plate, season with Maldon salt and all odors and flowers, add grilled bruschettas and a cannellone of Provolone del Monaco chesse, then finish with the two sauces.