Cook the Italian herb sausages according to butcher’s instructions.

Slice the hot dog buns down the centre and warm in the oven on low until you’re ready to fill them.

Sprinkle the salt on the diced aubergine and set aside.

In a wok or fry pan, heat the olive oil on medium until it shimmers, fry the shallots until soft, add the garlic and fry until fragrant, add the red capsicum and fry until soft, then the diced aubergine, and continue to stir-fry until the aubergine is soft and red capsicum starts to blister and onion starts to brown. Add the tomato paste, capers, fresh basil, stir to combine well, then set aside.

Remove the hot dog buns, use a pastry brush to brush on extra virgin olive oil, lay out three slices of Italian salami on one side of the bun, spread out the fresh rucola on the other, spoon half the mixture of shallot, garlic, capsicum and aubergine onto each bun, pop the Italian sausages on top, add tiny dollops of wholegrain mustard and sprinkle on Italian parsley or celery leaves, and serve immediately.