1. Roast the aubergines, peppers and onion in the oven.
2. Meanwhile, heat some olive oil, some garlic, peppercorns and bay leaf a saucepan to make a pickle.  Fry until the garlic is brown, add water and vinegar in equal parts, let boil for a few minutes, turn off and let stand.
3. Peel the pink tomatoes, cut them into regular-sized pieces, and add them to the pickle.
4. When the vegetables are grilled, peel the peppers and cut them into strips; remove the flesh from the aubergines and cut it into pieces. Cut up the onion too.
   Season with olive oil and salt.
5. Peel the pear tomato and cut into very thin slices.
6. With the help of a plating ring, assemble the timbale:
   1. Place the slices of pear tomato in a circle.
   2. Place the escalivada at the bottom.
   3. Add the pickled sliced ​​tomato on top of the escalivada.
   4. Top with chunks of white tuna nape.
   5. Add a little pickled tomato on top.
7. Around the timbale, add the nuts crushed in the mortar with olive oil and a little vinegar.

This dish can be served warm or cold from the fridge.

Really tasty. Thank you, Margarita!