Not the prettiest dish in the world so not ideal for dinner parties. But tasty.
1 small eggplant
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup thickened cream
Trim eggplant; cut crosswise into 1/4-in slices.
Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat
Cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened.
Spoon the onion mixture into greased 13-by-9-in baking dish.
Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture
Sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface
Bake in 220c oven for 10 minutes.
Remove paper; drizzle with remaining oil.
Bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender. (I found there weren’t any juices to be honest! I happened to have the stock made from rehydrating some chanterelle mushrooms so I add a little of that.)
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat oven grill and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth.
Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Grill about 2 minutes or until cheese is melted and lightly browned.
Serve at once or at room temperature.