Name: Eggplant and Goat Cheese Crostini
Total time: 45 min
Yield: MAKES 32 CROSTINI
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound eggplant, peeled and cut into 1/2-inch dice; 1 medium tomato, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1/4 cup sherry vinegar; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 tablespoon finely chopped parsley; 1/2 teaspoon coarsely chopped thyme; Pinch of cayenne pepper; Salt and freshly ground pepper; 1 baguette, sliced 1/2 inch thick and toasted; 1 1/2 cups soft goat cheese ( 3/4 pound)

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.

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Eggplant and Goat Cheese Crostini

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