Ingredients
2 large aubergines, cut lengthways into ½cm/¼in slices
olive oil, for brushing
salt and freshly ground black pepper
2 crottin de Chavignol goats' cheese, or other small firm goats' cheese, cut in half horizontally
For the caponata:
2 tbsp extra virgin olive oil
1 red onion, cut into 1cm/½in dice
1 clove of garlic, crushed
1 small aubergine, cut into 1cm/½in dice
½ red pepper, cut into 1cm/½in dice
½ yellow pepper, cut into 1cm/½in dice
2 small courgettes, cut into 1cm/½in dice
1 celery stick, cut into 1cm/½in dice
25g/1oz dried apricots, soaked for 2 hrs, then cut into 1cm/½ in dice
25g/1oz dried apple, soaked for 2 hrs, then cut into 1cm/½ in dice
2 tbsp balsamic vinegar
2 tbsp maple syrup or honey
1 tbsp raisins, soaked in warm water until plump
3 tbsp pine nuts
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To prepare the aubergines, place the aubergine slices on a baking sheet and brush them with olive oil. Season and bake for about 8 minutes or until tender. Remove the aubergine slices from the oven and leave to cool.
2. Line 175ml/6fl oz ramekin dishes with the aubergine slices, ensuring that they overlap and hang over the rim of the dishes.
3.To make the caponata, heat the olive oil in a pan and add the onion and garlic. Cook for 1 minute.
4. Add the remaining vegetables and dried fruit and cook on a medium heat for 10 minutes or until the vegetables are softened and lightly golden.
5. Add the balsamic vinegar, maple syrup or honey and the raisins. Mix well to form a sweet and sour sauce.
6. Add the pine kernels and season to taste.
7. To assemble, put a 1cm/½in layer of the caponata into the aubergine lined dishes. Top with a piece of goats' cheese, followed by more caponata. Fold over the aubergine slices to secure the filling. Press them down to ensure the filling is compact.
8. Place on a baking sheet and cook for 4-5 minutes, until just warmed through.