Eggplant and Goat Cheese Crostini

• 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)

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

extravirgin olive oil, eggplant, tomato, yellow bell pepper, sherry vinegar, garlic, ground cumin, parsley, thyme, cayenne pepper, salt, baguette, goat cheese

Taken from www.foodandwine.com/recipes/eggplant-and-goat-cheese-crostini (may not work)