4 slices of whole wheat bread
1 onion, cut into thick slices
6 tablespoons of English Worcestershire sauce
2 tablespoons of olive oil
2 tomatoes, peeled and seeded, diced
1 red bell pepper, diced
200g of ricotta cheese
1 eggplant
6 leaves of lettuce
Salt and black pepper to taste
4 slices of whole wheat bread
1 onion, cut into thick slices
6 tablespoons of English Worcestershire sauce
2 tablespoons of olive oil
2 tomatoes, peeled and seeded, diced
1 red bell pepper, diced
200g of ricotta cheese
1 eggplant
6 leaves of lettuce
Salt and black pepper to taste
Place the onion in a bowl and drizzle with English Worcestershire sauce
Let it sit for 15 minutes
Meanwhile, heat the olive oil and sauté the tomato and bell pepper
Remove from heat and add ricotta cheese
Season with salt and black pepper to form a paste. Reserve
Slice the eggplant into thin pieces and season with salt and black pepper
In a non-stick skillet, cook both sides of the eggplant. Reserve
Cook the onion as well and reserve
Assemble the sandwich: spread the ricotta cheese paste on one slice of bread, add the eggplant and cooked onion
Distribute the lettuce leaves and top with another slice of bread
Serve immediately
