1. In a frying pan, brown one side of each slice of bread with a drizzle of olive oil, then gently cook the aubergine slices until they are tender.

2. Slice the mozzarella and tomato into thin rounds, and pick a handful of fresh rocket leaves directly from your indoor garden.

3. Assemble the sandwich by spreading pesto on the slices of bread. Layer the ingredients in the following order: tomatoes, prosciutto, aubergine, mozzarella, and finally, rocket. Close the sandwich, and enjoy!