Grilled Cheese on Eggplants

Preheat the oven to 200 degrees fan. Split an eggplant in the middle and cut into slices. Cut the other into cubes and spread on a baking tray. Season with salt and pepper. Mix the olive oil and pomegranate syrup and spread over the aubergines. Bake in the oven until the eggplant is tender and the corners caramelize, about 15 minutes.

For the tomato sauce, press the garlic cloves and fry them very lightly in olive oil. Add the pepper and tomato paste relatively quickly and fry a little over medium heat. Now add the pureed tomatoes, season with salt, pepper and thyme and simmer at a low temperature for 5-10 minutes.

Divide the grilled cheese into 4 slices. Heat a (grill) pan over high heat and add butter. Add the grilled cheese and fry. Please make sure that everything happens relatively quickly so as not to burn the cheese.

Now it's time to prepare and decorate: Spread some tomato sauce on a light plate, place a slice of eggplant on top and add a little more sauce. Now distribute the dice. This will visually ensure that the cheese lies diagonally on the eggplant - the eye eats with it! Add the grilled cheese on top and decorate with chives and thyme. Spread olives and capers on the edge of the plate - et voilà!