Preheat oven 200 c
To make Caponata, separately dice and shallow fry the capsicum, potato and eggplant until lightly coloured, saute chopped tomato in olive oil until softened.
Add diced, fried red capsicum, eggplant and potato.
Add roasted pinenuts and pre-soaked sultanas and finally finish with freshly sliced basil and seasoning.
Remove from heat.
To cook Salmon, heat frypan with olive oil until smoking, season skin side of salmon and place in pan.
Finish in oven until Salmon is just cooked.
Serve salmon on top of caponata, garnish with freshly chopped herbs.
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