Blanche the shrimps with water, lemon juice and salt.
Marinate the shrimps with olive oil, seasoning and a little lemon juice. Keep it aside.
Deep-fry the eggplant and keep it aside.
Sauté the onion and fennel over medium heat until light brown in colour.
Add raisins, pine nuts, red wine vinegar and sugar, cook for a while.
Add the tomato puree, capers and seasoning. Cook for sometime until a little dry. Finish with torn fresh basil.
For the tart, mix all the ingredients in a mixing bowl and make the dough.
Make a sheet from the dough with a rolling pin and cut it with the roundel mould.
Place the sheet on a greased tart mould for baking.
For the coulis, blend the red peppers.
Cook the red pepper purée, cranberry puree and star anise powder in a sauce pan over low heat.
Adjust the seasoning and finish with hard butter.
Fill the tart mould with caponata and bake in a preheated oven (170 degrees Celsius) for ten minutes.
De-mould the tart and place into a serving plate; place the shrimps on the tart.
Serve with red peppers and cranberry coulis.