Ratatuia with Pane Carasau lasagne

Blend the basil with the pine nuts, garlic, salt, parmesan and 4 tablespoons of oil in a blender. Cut all the vegetables into pieces and brown them in a saucepan with 3 tablespoons of oil; season with salt and chilli, cover and cook over low heat for 20-25 minutes.

Divide the bread into 12 pieces and sprinkle them with warm water; arrange 4 pieces on as many plates, distribute a quarter of the pesto and vegetables on top and continue layering bread, pesto and vegetables until all the ingredients are used up.