Cut the aubergine in half lengthwise. Cut the flesh, criss-cross with a sharp knife and season with salt and pepper. Drizzle with the olive oil and bake or grill until soft. Meanwhile, cut the ftiras in half, spread with the tomato paste, drizzle generously with the olive oil and cut into neat dice. Season with salt and pepper and place on a baking tray and toast in the oven at 150°C. Bake until crunchy on the outside and slightly soft inside. Cut the tomato into cubes, halve the cherry tomatoes and place into a bowl. Add in the cucumber and onion and mix well before adding in the tuna, ‘gardiniera’ and basil leaves. Mix in the crusty bread pieces before serving. Place the aubergines onto serving plates, top up with the tuna-bread mixture. Serve with the peppered gbejniet crumbled on top and a good drizzle of olive oil.