I first served this crunchy, flavoursome stack of bread and vegetables as an accompaniment to grilled lamb cutlets. It also makes an excellent first course, or, with the addition of more vegetables and sliced goat’s cheese, a very good light main course; and, with the right kind of cheese, it is suitable for vegetarians.
Choose aubergines and tomatoes of roughly the same diameter, about
Grill, roast or fry the aubergines, and then the tomatoes. Cut 8 circles from the bread, and fry them in olive oil. Between two circles of fried bread, layer the cooked tomato and aubergine, and secure the stack with a sprig of rosemary.
Rub the tomato residue through a sieve, and add olive oil and seasoning for a dressing to serve with the bread stack. The fried bread can also be spread with tapenade for an even more provençale flavour.
© 2000 Frances Bissell. All rights reserved.