Goat Cheese Taler with Vegetables

Ingredients

• 1 Aubergine
• 200 g small zucchini (1 small zucchini)
• 150 g small red bell pepper (1 small red bell pepper)
• 1 onion
• 2 Garlic cloves
• 1 small can peeled tomatoes
• 2 small rounds goat cheese (Crottin)
• 2 sprigs sage
• 2 sprigs thyme
• 2 sprigs Rosemary
• 2 sprigs Basil
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• a pinch cayenne pepper
• 0.5 tsp honey

Instructions

1. 1.

   Clean and wash eggplant and zucchini, then cut into small bite-sized cubes. Halve the bell pepper, clean it, remove seeds, strip off all inner membranes, and cut flesh into pieces. Peel onion and garlic and finely chop.

2. 2.

   Drain tomatoes, then dice them small.

3. 3.

   Place goat cheese in a shallow, oiled baking dish. Wash herbs, shake dry, chop, then mix half with 1 tbsp olive oil and spread over the cheese.

4. 4.

   Heat 2 tbsp olive oil in a pot and quickly sear eggplant cubes all around, then remove. Then sauté zucchini, bell pepper, onion, and garlic in remaining oil. Add eggplant cubes with diced tomatoes and remaining herbs, season with salt, pepper, and honey, cover and simmer on low heat for 30 minutes, tasting.

5. 5.

   About 10 minutes before serving slide goat cheese into preheated oven at 250 °C (220 °C fan; gas: level 4) and bake 5–8 minutes until the cheese starts to melt and turns lightly brown.

6. 6.

   Taste vegetables and serve with baked goat cheese.