Italian platter

Peel the tomatoes with a special peeler. Slice the aubergines and cook them either in the steam oven for 10 minutes, or by pan-frying them in a little oil for 5 minutes on each side. If needed, to remove excess oil or water, blot them on kitchen paper and salt them. Cut a nice tomato into rounds. On a slice of aubergine, place tomato rounds, then parmesan. Add another slice of aubergine and more parmesan. Grill the stuffed aubergines for 4 minutes so the parmesan turns golden. Toast two nice slices of bread and drizzle them with a thread of oil. Cut a big tomato into dice and put them in the vinaigrette. Top the toasts with it and add the burrata (or mozzarella). Serve, if you like, with a salad (lettuce, rocket or baby spinach)… depending on what you find at the market.