Preheat oven to 200°C.
Toast the bruschetta bread for a few minutes. Once toasted, remove the bread from the oven and rub a clove of garlic over it.
Add some passata sauce on top and arrange some mozzarella pieces and a drizzle of olive oil.
Place the bruschetta back in the oven for a further ten minutes (the mozzarella should be melted and golden-brown).
Once cooked, remove the bruschetta from the oven and place slices of Serrano ham and fresh basil on top.
Serve.
Cook orrechiette according to packet instructions.
In a saucepan, sauté eggplant cubes in a drizzle of olive oil. Pour in the passata sauce and cook over low heat. Then add the pasta. A Serve garnished with crushed feta, fresh oregano and a grind of black pepper.
