1 large aubergine
1 large beef tomato
100g mozzarella cheese
Dash of olive oil
Slice aubergine5-10mm thick place on a wire rack sprinkle with salt cover with clingfilm and leave for at least 20 minutes. Rinse gently and dry. Add a knob of butter and a dash of olive oil to a hot pan lightly fry until golden on both sides. Season.
Blanch tomato in boiling water and slice 5-10mm thick. Trim mozzarella into matching slices.
Layer a slice of aubergine pesto tomato seasoning and mozzarella. Repeat as required.
Bake in a medium oven for 10 minutes or until cheese begins to melt.
Meanwhile build a salad nest in centre of plate place gâteaux on top. Spoon hot or warm ratatouille around base and arrange three deep-fried or raw basil leaves around it.
Garnish with chervil.