Ingredients:

• *Recipes Courtesy of Mami Camilla Cooking School*
• For the eggplant and tomato dish: cut eggplant into small dice and degorge with salt; fry in sunflower oil until browned. In another pan, cook garlic peeled and olive oil, then add halved cherry tomatoes and sea salt. Add in the cooked eggplant dices; cover and cook; add chopped basil at the end.
• For the peppers: put olive oil in pan and cook red and yellow peppers, sliced about 3 inches in length; add salt. Cook until tender and then add capers, pitted black olives, basil, and some salt and pepper. At the end, finish with grated parmesan cheese.
• For the eggplant sandwiches: Cut large eggplant into rounds, degorge with salt. In a mixing bowl combine eggs, parmesan cheese, chopped basil, and salt and pepper. In two other shallow dishes put flour, and breadcrumbs. Dip the eggplant slices into the flour first, then the egg mixture, then the breadcrumbs. Fry in sunflower oil until brown and crisp on the outside. Put thinly sliced ham and Swiss cheese between 2 cooked pieces of eggplant; put in oven until cheese melts and serve.