More than anything, this is a base for your imagination and whatever ingredients you have to spare. It can be served as a lavish starter, or a main course with perhaps some cous-cous or plain boiled potatoes.

Ingredients (per person)

• 1 aubergine
• 1 large ball mozzarella
• 6 slices salami milano
• 1 handful rocket leaves
• A few basil leaves
• One clove garlic
• 4-5tbsp extra virgin olive oil (preferably Italian)

Method

1. Very finely chop the garlic and mix with the oil. Leave aside to infuse while you prepare the rest of the dish.
2. Wash the aubergine, cut off the top couple of inches, and cut 6 slices, about 1.5cm thick. Season both sides of each slice with plenty of salt and pepper. Throw the rest away or keep for stock.
3. Heat a very lightly oiled griddle pan (or frying pan) to smoking. Cook the aubergine slices for about 4 minutes on each side.
4. To serve, arrange the rocket in a bed on a large plate. Place the aubergine slices in a circle on top of the rocket, and top each slice with a piece of salami. Place the mozzarella ball on top, tear a little basil over the top and drizzle with the garlic oil.

Variations

Use your imagination! You can add more or less anything authentic: artichoke hearts, parma ham, asparagus tips, poached egg, sun-dried tomatoes, ceps, anchovies. Let the sky be your pyramid's limit!

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