Cut a whole eggplant lengthwise 2 cm thick, fry one slice on both sides until golden brown. Bake bell pepper in the oven at a temperature of 180-200 degrees until half cooked for 12-15 minutes. Cherry tomatoes also bake in the oven at a temperature of 180-200 degrees for 3-5 minutes. Evaporate the cream with the addition of Grano Podano cheese.
Pesto sauce: Punch the basil with a blender until smooth with the addition of pine nuts, Grano Podano cheese, olive oil and garlic. Bring to taste with salt and pepper.
Place the eggplant in the center of the plate. Bulgarian pepper cut into pyramids (triangles), Mozzarella cheese divided into 3 parts. Decorate the eggplant around the edges with bell pepper, baked cherry tomato, Picadolce peppers and Mozzarella cheese. Top with cream sauce and pesto. Garnish with fresh basil.