Method.

Pierce the aubergine with a toothpick, season with salt and olive oil and cook in the oven in a closed parcel of aluminum foil at 180°C for 30 minutes. After cooking, allow to cool, then cut in half to scoop out all the pulp, with the help of a spoon. Cut the aubergine pulp into pieces and add olive oil, salt, pepper, a few drops of lemon juice, basil and chopped parsley.

Open the mussels in a covered pan with a little water, without over-cooking, to keep them soft and juicy. Allow to cool, then stuff mussels with 100 g of pureed sheep’s cheese ricotta, previously seasoned with salt and pepper.

Slice onions and blanch in a litre of water with two dessert spoons of vinegar, half a dessert spoon of salt and half a dessert spoon of sugar. Cook until it becomes a puree. Then cut the cherry tomatoes in half and season with salt, sugar, olive oil, herbs and citrus fruit peel. Bake in the oven at 80°C for about 4 hours.

Put the aubergine puree on a serving dish and place the stuffed mussels on top. Garnish with onion and decorate with candied tomatoes and dried tomato skins.

Recipe by Chef Gianluca Pino of the T-Hotel in Cagliari.