Pre heat the oven to 180'C
Slice the ciabatta thinly lengthways and lay onto a non stick baking tray. Drizzle with the olive oil, salt and pepper. Peel the garlic. Rub the ciabatta with the garlic cloves. Pick the fresh thyme and the rosemary and scatter them on top of the ciabatta slices.
Place the ciabatta into the oven for 10-15 minutes until golden and crisp. After 10 minutes, remove the ciabatta and allow it to cool.
Heat a grill pan until smoking hot.
Slice the aubergines lengthways into 1cm slices. Place the aubergine slices into a bowl with the sunflower oil and ensure the oil is evenly distributed. Lay the slices of aubergine onto the pan and grill for 2 minutes on each side until you get the bar marks on both sides of the aubergine.
While the aubergines are grilling, place the olive oil, salt, pepper, tomatoes, thyme and the balsamic vinegar into the food processor until it is a smooth mixture.
When the aubergines are grilled, place them back into the original bowl and top with the smooth tomato dressing, mix with a spoon to ensure all of the aubergines are coated, then cover the bowl with clingfilm to allow the aubergines to absorb the dressing.
Roughly shred the radicchio, Peel the shallots and finely slice it. Shave the pecorino cheese and mix the ingredients in a bowl.
Finely chop the chives and remove the mint leaves from the stalk. Finely slice the mint leaves and discard the stalks. Roughly chop the capers. Mix all the ingredients in a small bowl with the balsamic vinegar and the olive oil. Finish the dressing with the salt and the pepper.
Place the aubergines on top of the ciabatta. Dress the salad with the vinaigrette and serve directly next to the Bruschetta. Drizzle any excess vinaigrette around the plate for decoration.
«If you cannot find pecorino in your local shops, use parmesan instead.»