Aubergine, tomato and mozzarella bread baskets

A simple idea to serve as a starter or as part of a light supper.
Makes 12 baskets
12 slices bread, such as a sliced sandwich loaf
1 aubergine
2 mozzarella cheeses
20 datterini or cherry tomatoes
Parsley, thyme, basil, oregano and 1 garlic clove
Salt, pepper and a teaspoon of sugar
Parmigiano
First I make confit tomatoes. I line a baking tray with baking parchment, halve the tomatoes and scatter with thyme, parsley, oregano, small pieces of garlic, salt, pepper and a pinch of sugar.
I bake at 180°C for half an hour. They should wilt and lose their moisture.
If short of time, cut the tomatoes into 4 and sauté them for a few minutes with all the herbs and seasonings. The important thing is to remove their moisture, which would otherwise make the baskets soggy.

I dice the mozzarella and leave it to dry on kitchen paper, sprinkling it with grated grana to help it dry thoroughly.
I peel an aubergine, slice it and then dice it.

I brown it in a frying pan with a little oil, then add salt, pepper and torn basil.

I take 12 slices of bread, cover them with cling film and roll them very thin with a rolling pin. I leave the crusts on too. I gently fit them into a muffin tin or disposable moulds, using the base of a glass to help. Their shapes should remain irregular.

I brush them with very little oil and bake at 180°C for 10 minutes.
They should become crisp and dry.
You can do this ahead: leave the baskets to cool and fill them when needed.

Now everything is ready.

I fill the baskets, alternating the filling ingredients, and finish with a drizzle of oil. Before serving, I return them to the oven at 180°C for 10 minutes, until the mozzarella has melted.

For a tasty supper, serve them with a plate of bresaola, grana shavings, a few thinly sliced raw button mushrooms, parsley, pepper and oil.
You can fill these baskets with whatever you like, for example:
Ham and Fontina
Gorgonzola and walnuts
Leeks and salmon