For the caponata, wash and clean the zucchini and eggplant and cut them into pieces or slices. Mix with 1 tsp. sugar and 1 tsp. salt. Put aside until they draw some water. Peel and halve the shallots and garlic.
Wash the tomatoes. Wash the thyme, remove the leaves.
Dab zucchini and eggplants dry. Heat 4 tablespoons of oil in a large casserole dish. Fry the zucchini, eggplant, shallots and garlic in it while turning. Season with pepper. Add tomatoes and thyme.
Stir in 3 tbsp. oil, vinegar and approx. 1⁄2 tsp. sugar. Season with salt and pepper. Fry open while turning for about 15 minutes.
For the roast potatoes, wash the rosemary, shake dry, and roughly chop the needles. Peel and wash the potatoes and cut them into cubes of about 1 cm. Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes for 10-15 minutes, turning them until golden brown.
Fry the rosemary briefly. Season with salt. Serve with the caponata.