Ingredients

• 560 g violet aubergines
• 4 coppery tomatoes
• 40 g of bread
• 40 g grated pecorino cheese
• mint
• marjoram
• basil
• sugar
• extra virgin olive oil
• salt

For the recipe for tomatoes stuffed with aubergines, prepare the tomatoes as indicated in the cooking school opposite. Cut the slices of bread into pieces and blend them. Coarsely chop 2 mint leaves, a sprig of marjoram and 4-5 basil leaves.

Divide the aubergines in half lengthwise, grate the pulp, oil them, salt them and bake them at 180 ° C for 30 ', then let them cool and remove the flesh; chop the pulp and cook it in a pan with a drizzle of oil for 2 '. Mix the aubergine pulp with half of the smoothie bread and half of the chopped aromatic herbs, 20 g of grated pecorino cheese and a pinch of salt.

Mix the leftover aromatic herbs and pecorino cheese with the rest of the toast. Stuff the tomatoes with the eggplant mixture and sprinkle them with the flavored bread. Bake the stuffed tomatoes at 200 ° C for 10-12 ', then bring them to the table, accompanying them as desired with a summer mixed salad.

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