Sangria preparation:
In a large container, pour in the wine and sugar. Stir until the sugar dissolves. Peel and chop the peaches, then add them to the wine. Wash the lemon, cut it into medium-sized pieces, and add it as well. Mix everything well, cover, and let it chill in the refrigerator for 3 to 4 hours. After marinating, add the orange soda, stir, and add ice a few minutes before serving.

Potatoes with alioli sauce preparation:
Peel, wash, and cut the potatoes into large chunks. Place them in a pot, cover with water, and add salt to taste. Cook over medium heat so the potatoes don't break apart, and cook until tender, about 25 minutes. Once tender, drain and let them cool completely. It's best to cover them so they don't dry out.

To make the alioli sauce:
Peel 2 or 3 garlic cloves, depending on their size and how strong you want the garlic flavor. Remove the central germ and place them in a blender cup. Blend briefly, then add the egg, salt to taste, a splash of lemon juice, and about 100 ml (a little less than 1/2 cup) of oil.

Place the blender at the bottom of the cup and, without moving it, start blending until the mixture thickens. Then move the blender up and down, slowly adding more oil in a thin stream until you have the amount of sauce you want. Taste and adjust seasoning if needed.

Transfer the sauce to a separate container, cover with plastic wrap, and refrigerate until ready to use. When the potatoes are cold and about 30 minutes before serving, mix them with the alioli sauce, cover with plastic wrap, and refrigerate until serving. When ready to serve, sprinkle with chopped parsley.

Seafood salad preparation:
Finely chop all the ingredients, reserving a few shrimp tails for garnish. Place the chopped ingredients in a large bowl and add the corn, mixing lightly. Add the mayonnaise, ketchup, and orange juice, and mix well. Add the sauce to the bowl with the rest of the chopped ingredients and mix thoroughly. Cover with plastic wrap and refrigerate until ready to plate.

Just before serving, fill small individual cups with the salad and garnish each with a skewer made from a cherry tomato and one of the reserved shrimp. Serve immediately.

Eggplant with honey preparation:
Slice the eggplant into thin rounds, preferably with a mandoline, and soak them in salted water for about 30 minutes.

Drain the eggplant slices and pat dry with paper towels. Heat plenty of oil in a pan, and when hot, dredge the eggplant slices in flour, shaking off any excess.

Fry the eggplant in batches, not too many at once, until golden brown. Drain on paper towels to absorb excess oil. Just before serving, drizzle with honey to taste and enjoy.

Try them—you'll love them!