1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Sprinkle eggplant with salt and let sit for five minutes.
3. Meanwhile, sauté onions and green and red peppers in oil for five minutes. Add zucchini and sauté five more minutes. Add marinara sauce, garlic, and salt. Wipe and dry the eggplant and add it to the mixture. Stir in the potato flakes.
4. Lay slices of jalapeño on top and cook for 30 minutes on a low simmer.
5. Remove from heat and cool. Put aside two cups of the mixture. The rest you have as a side dish. Spoon two tablespoons of ratatouille mixture onto each capon, then roll the capon and lay in a pan skin side up. Alternatively, spoon two tablespoons of the mixture under the skin and then roll tightly. Place the rest of the reserved two cups of ratatouille on the bottom of the pan. Sprinkle the capons with paprika and some salt.
6. Bake for half an hour. Uncover the pan and raise the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Bake for eight to 10 more minutes, or up to 15 minutes if necessary.
Notes: Since onions, peppers, and eggplants come in all shapes and sizes, I prefer to use cup measurements rather than specifying a specific type. You can totally omit the jalapeño peppers, or double them. It’s your meal, go crazy.