Sardines and Eggplant on Toast
Rinse the sardines and remove the bones. Cut the fish pieces into very small cubes. Mix the lemon juice with the salt, oil and sardines, cover and marinate for 4 hours.
Peel the garlic and finely chop. Peel the eggplant and finely dice. Mix the diced eggplant with fennel seeds and garlic in 4 tablespoons of oil. Heat in their own juice for about 10 minutes. Simmer, pour in the wine, stir in the tomato paste, season with salt and pepper and cook another 10 minutes. Cook until all the liquid has evaporated. Let cool. Place 1/8 liters (approximately 1/2 cup) of the eggplant mixture in 4-oiled ramekins. Add the diced eggplant, press and set for about 2 hours in the refrigerator.
Cut the bread in circles that are equal to the size of the ramekins. Cook until golden brown in the remaining oil and distribute everything on 4 plates. Turn over the ramekins on the toasted bread slice and let the ingredients out. Garnish if desired and serve.