Preparation
1.
Preheat your oven to 200°C / 400°F. Place the ciabatta halves directly on the oven rack and bake for 10–12 minutes. Once baked, remove them from the oven and allow them to cool for 5 to 10 minutes.
2.
Cut the ciabatta halves open horizontally.
3.
Peel the garlic clove, remove the germ and rub the cut side gently over the crumb.
4.
Drizzle the crumb lightly with olive oil and allow it to soak in.
5.
Cut the tomato into wedges and slice the aubergine lengthwise into thin strips.
6.
Heat a frying pan with a small amount of olive oil and fry the aubergine slices until golden. Once cooked, gently pat the slices dry.
7.
Meanwhile, lightly rub the crumb with a few pieces of tomato, without pressing too firmly.
8.
Arrange slices of Serrano ham on the base of the ciabatta, then add the tomato wedges, aubergine slices and a few capers.
9.
Season with salt and pepper to taste, then close the ciabatta.
