Steps

1. Remove seeds from the bitter melon and cut into squares.
   🕒 02:15
2. Cut the eggplant and soak in water, then drain.
   🕒 02:20
3. Parboil the potatoes in boiling water for about 6 minutes until slightly firm.
   🕒 02:25
4. Heat frying oil in a pot and deep-fry the bitter melon, bell pepper, and parboiled potatoes.
   🕒 03:12
5. Continue to deep-fry the eggplant and zucchini until they change color. [Key Tip!] Frying them slightly longer than you think is necessary will balance the bitterness and sweetness.
   🕒 07:57
6. Boil plenty of water in a pot and cook the penne for 7 minutes, which is shorter than the package instructions. [Key Tip!] The pasta will absorb the sauce better if cooked al dente.
   🕒 08:30
7. Pour the liquid from the canned mackerel into a small pot and heat lightly to reduce the moisture.
   🕒 11:16
8. Toss the reduced mackerel liquid with the fried vegetables and season lightly with salt.
   🕒 12:20
9. Place the fried vegetables, which have absorbed the mackerel liquid, into a bowl.
   🕒 12:27
10. In a separate bowl, add the cherry tomatoes and season lightly with salt.
    🕒 12:32
11. Add the canned mackerel to the bowl, draining off excess liquid, and gently mix without breaking it apart too much.
    🕒 12:40
12. Add the al dente penne and mix everything together.
    🕒 12:45
13. Add a generous amount of red wine vinegar to create a salad dressing. [Key Tip!] You can substitute with white wine vinegar or fruit vinegar according to your preference. The strong acidity makes it a perfect flavor for summer.
    🕒 12:51
14. Finally, add the croutons and serve.
    🕒 13:21