Anchovy and Vegetable Sandwich

Method

1. Preheat the oven to 180°C. Cut the eggplant in half lengthwise, score the flesh, and bake for about 30 minutes until soft.
2. Meanwhile, heat olive oil in a pan. Add thinly sliced onion and sauté until golden.
3. Add zucchini cut into thick slices, along with some fresh basil leaves. Season with salt and pepper and cook until tender.
4. Drizzle bread slices with olive oil and rub with a cut garlic clove. Place in the oven for a few minutes to toast.
5. Once the eggplant is cool enough to handle, scoop out the flesh and mash it with a squeeze of lemon juice, chopped mint, and salt to taste.
6. Slice the tomato into thick rounds.
7. Grate the Provolone del Monaco cheese.
8. Assemble the sandwich: Spread the eggplant cream on one slice of toasted bread. Top with tomato slices, grated cheese, the zucchini mixture, and finally the anchovy fillets. Cover with the second slice of bread.
9. Press down lightly, cut into quarters, and serve.