In a saucepan, boil salted water and then add the red bell pepper in it and boil for a minute or two.

Grab a large skillet and add half quantity of olive oil to it. Reserve the other half.

Heat the oil and check if it starts to sizzle. Throw the cubes of eggplant in it and fry until gets a pretty brown color. Take them out of the oil and drain.

In the leftover oil, add the onion and fry for one minute. Also, add celery at the same time and fry them both at the same time.

Stir the green olives, capers, blanched peppers, cranberries, and pine nuts in it.

Mix all the vegetables and fry for 10 minutes. Vegetables should be a little tender and not completely merged.

In the last five minutes, add tomatoes to the mixture. In the meantime, you can cook the mint syrup to utilize your time.

In a small saucepan, boil the vinegar and pour some sugar along with the mint. At low heat, simmer until you get a thick syrup.

In the skillet which contains the cooking vegetables pour this mint syrup and cook for a few more minutes.

Your veggies should be juicy but should not be mushy and broken.

At the last minute before turning off the heat, add zucchini along with the eggplant. Cook and air cool it. Refrigerated and serve.