Napoleon of Tomato and Aubergines

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.


  • 2 aubergines
  • 4 tomatoes
  • 8 slices bread
  • extra-virgin olive oil
  • salt
  • pepper
  • 4 sprigs of rosemary, about 7.5 cm (3 inches) long


Choose aubergines and tomatoes of roughly the same diameter, about 5-7.5 cm. (2-3 inches). Slice the aubergines, and cut 2 or 3 slices from each tomato, keeping the end pieces and letting the seeds and liquid drip into a bowl.

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.