Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1 pound eggplant, peeled and cut into 1/2-inch dice
3. 1 medium tomato, cut into 1/2-inch dice
4. 1 yellow bell pepper, cut into 1/2-inch dice
5. 1/4 cup sherry vinegar
6. 1 garlic clove, minced
7. 1 teaspoon ground cumin
8. 1 tablespoon finely chopped parsley
9. 1/2 teaspoon coarsely chopped thyme
10. Pinch of cayenne pepper
11. Salt and freshly ground pepper
12. 1 baguette, sliced 1/2 inch thick and toasted
13. 1 1/2 cups soft goat cheese ( 3/4 pound) 

Directions

1. Heat the olive oil in a large skillet. Add the eggplant, tomato, bell pepper, vinegar, garlic and cumin and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Uncover and cook, stirring, until the liquid has evaporated, about 2 minutes. Stir in the parsley, thyme and cayenne and season with salt and pepper. Let cool. 
2. Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, and then dollop 1 tablespoon of the eggplant spread on top. Arrange the crostini on a platter and serve.

Make Ahead

The eggplant spread can be refrigerated for up to 1 week.