Fry butter and then put in the stove form. Halve cocktail tomatoes, lightly roll in vinegar, sugar, basil, salt and pepper, then crush with a little bit of olive oil. Cut the unpeeled potatoes and pears into very thin slices. Sauté separately in olive oil with salt and pepper. Peel narrow strips from the melanzani with a peeler and add to the potatoes. Lightly roll the seaweed in white wine with butter. Arrange the slices of potatoes and pears on a plate, place strips of eggplant on top, then arrange the seaweed on top, shape the meat on top and cover repeatedly with a slice of potatoes and pears and a strip of eggplant.
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