The bonito`s dive.
You can use any kind of fish just cut the head off and use the body with the tail. For the recipe I used a bonito wich is a small fish from the family of tuna fish. I chargrilled the fish with a condiment of evo, salt and pepper. For the eggplant caponata I sauteed onion and garlic in evo then added the chopped bell peppers then tomato, zucchini and eggplant .When almost done I added some toasted almond, pine nuts and a table spoon of balsamic vinegar then seasoned with anchovies and salt. Arranged in the plate the caponata to form a cilinder , the bonito head down to dive into it and garnished with some celery pesto.