To assemble, spread the eggplant mixture evenly over the bread slices.

Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.

Spread half the ricotta mixture over the peppers and top with half the eggplant mixture.

When it is finished you add the eggplant mixture and stir well.

Pile some of the eggplant mixture on each slice of bread.

The fish sat upon a chunky eggplant mixture.

Spoon the eggplant mixture onto the arugula leaves beside the potato salad and serve.

Stir half the cilantro into eggplant mixture.

While the pasta cooks, add the monkfish and shrimp to the eggplant mixture, and stir.

Fill with eggplant mixture and top with a piece of anchovy.