Delicious baked bondiola accompanied by caponata

INGREDIENTS 1 bondiola. 1⁄4 red cabbage. Sriracha or some spicy. 100 gr barbecue. Thick grated carrot. Red morrón. 3 branches of green. Celery and leek. Salt and pepper. Matmbre thread. White wine and broth. For caponata: 400 gr of eggplants. Tomatoes. Onion. 1 branch of celery. 100 gr of green olives. 3 tablespoons of capers. 80 cc apple vinegar. Olive oil. Fresh Albahaca. PROCEDURE Cut the eggplants into cubes place in a strainer with coarse s…