Scampi tails in vinegar with sweet and sour vegetables

Preparation:

Preparation: Shell the scampi tails raw which must be very fresh. Remove their gray casings, then put them on a plate and season with salt, pepper and 1 tablespoon of oil. Cut the aubergine, courgette, pepper flakes and spring onion into small cubes (all weights are intended for already cleaned vegetables). Brown the mixed cubes in 2 tablespoons of hot oil, sprinkle with a spoonful of sugar and, when it starts to caramelize, add 2 tablespoons of vinegar and simmer until the sauce becomes slightly thick and syrupy; then season it with salt and pepper. Quickly cook the scampi tails, browning them over high heat in a non-greased non-stick pan, sprinkling them with a drop of vinegar. Put 3 scampi tails on each plate, accompany them with a portion of sweet and sour vegetables and serve immediately.