Cut eggplant into thin slices, place in a colander and salt lightly.
Cover with a plate to press them and let them rest for at least half an hour to remove the water.
Dice zucchini and red pepper into small pieces.
Heat extra virgin olive oil in a pan, brown the garlic, add the vegetables and sauté for a few minutes.
Simmer with Ponti Balsamic Vinegar of Modena until reduced.
Grilled the eggplant slices and cool.
Cut the goat cheese into slices.
On individual serving dishes place a slice of goat cheese and a layer of eggplant and top them with some crisp vegetables.
Garnish with Ponti Soy Glaze with Balsamic Vinegar of Modena.
4 small round goat cheese
1 purple eggplant
1 red pepper
1 clove garlic
1 tablespoon Ponti Balsamic Vinegar of Modena
extra virgin olive oil
salt and pepper to taste