Delicious Caponata with Shiitake Powder

Chop the eggplants, onion, bell pepper, and celery into small cubes. Chop off the hard tops of the shishito peppers and cut them into pieces the same size as the other vegetables.

Cut the green olives into thin slices and lightly roast the pine nuts.

Head the olive oil and garlic in a pot until fragrant, then add the chopped eggplant.

When the skins turn vivid and soften, add the onion, bell pepper, celery, and Shishito peppers and saut everything together.

Add the Shiitake powder, mix, cover, reduce heat to low, and simmer and steam for 10 minutes.

Crush and add the canned tomatoes, followed by the olives, raisins, pine nuts, sugar, white wine vinegar, and soy sauce, return the lid, and simmer for 10 minutes.

Season with salt and pepper, serve, and garnish with basil leaves.