Serve this recipe as part of an hors d'oeuvres buffet to accompany an aperitif.

Serves 6: 2 eggplants, 4 ripe tomatoes, 300 g very fresh ricotta, 6 slices "coppa" deli meat (cured pork neck), thyme, a few basil leaves, Moletto Integrale extra-virgin olive oil, salt.
To prepare: Peel 2 medium-sized eggplants, dice and sauté in a non-stick pan with some extra-virgin olive oil and salt. When the eggplant has softened, add the thyme.
Over a high flame, heat the tomato in a pan to boil off the excess liquid, then let it cool and add some chopped basil. Purée the tomato.
When everything has cooled completely, prepare the serving glasses by spooning in first the eggplant mixture, followed by a spoonful of the tomato sauce, then a scant spoonful of ricotta worked with a fork until smooth and, finally, strips of coppa laid on the top.
Recommended wine:
Moletto Rosa Frizzante Igt Veneto Orientale