Heat the vinegar and honey in a saucepan until boiling. Then reduce the heat to low. Wash the aubergine and cut it into slices about 1 cm thick. Cook the aubergine slices in the hot vinegar and honey for 3-4 minutes. Then take them out of the liquid and allow to cool.
Wash and dry the rocket. Wash the vine tomatoes and remove the tops. Then cut them in slices of the same size as the aubergine.
Cut the bread in half. With a pastry brush, coat each side with olive oil. Top the bread as follows: first the rocket, followed by the tomatoes, then the marinated aubergine and lastly the Parmesan cheese on one side of the sandwich. Sprinkle the ingredients with sea salt and coarsely ground black pepper.
Top the vegetable filling with the top of the loaf to complete the sandwich.
Serving tip This sandwich is delicious just the way it is, but fresh mozzarella or Parma ham also make a delicious addition.