- 2 thick slices of good bread
- ‘Crema di tonno con arance di Sicilia’
- 1 eggplant
- ‘Anelli di peperoncino’
- Fresh mint
- Olive oil, salt and pepper
Cut the eggplant in slices 3/4 mm thick. Lay them on an oven tray covered with baking paper, season them with olive oil, salt and pepper. Bake them in a preheated oven at 200 °C for about 20 minutes.
Toast the slices of bread, add a generous layer of ‘Crema di tonno con arance di Sicilia’, place three or four slices of eggplant and finally the ‘Anelli di peperoncino’. Add a few fresh mint leaves on top and some extra olive oil.