Baked aubergine with prosciutto, raw meat, tomato sauce and capers

For the sugo:
Fry the chopped onions, sliced celery, mushrooms, chili and thyme with a little olive oil.
Add the tomato passata. Sprinkle a pinch of sugar and season with salt and pepper to taste. Bring to the boil then simmer until it reduces to about a third. Quarter the cherry tomatoes and fold them gently into the tomato sauce.

For the fried caper berries:
Mix the breadcrumbs with the grated Grana Padano. Toss the capers in this mixture. Then fry golden brown.

For the aubergine:
Peel and slice the aubergine. Sprinkle with salt and leave on kitchen paper for about 10-20 min. Place the slices in a bowl then sprinkle some sugar and curry on them.
Mix flour and Grana Padano (1 to 1) and coat the slices of aubergine. Fry in the olive oil and rosemary until golden (medium heat).

For the tartare:
Mix all the ingredients together and check for seasoning.

(NB: for vegetarians, omit the ham and meat and serve with baked potatoes or pasta…..)