Eggplant gratin with goat cheese and sage

Ingredients for 2 servings:

• 2 sprigs of sage
• olive oil
• 1 onion(s)
• 2 cloves garlic
• 500 g beefsteak tomatoes
• Salt
• pepper
• Sugar
• 2 small eggplants
• 2 goat’s cheeses

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pluck the sage from the stems, set aside a few small leaves for decoration, finely chop the rest, and mix with 4 tablespoons of olive oil. Peel and finely dice the onions and garlic. Wash the tomatoes, removing the seeds if necessary, cut one half into large pieces, and dice the other half. Sauté the onions and garlic in a little olive oil until translucent, add the tomato pieces, and simmer uncovered for about 5 minutes over medium heat. Then simmer uncovered for about 15 minutes until creamy. Season with salt, pepper, and sugar. Stir in the diced tomatoes. Drain the oil from the sage (reserving this, of course), stir the sage into the tomatoes. Trim the eggplants, cut into 1 cm thick slices, and fry in olive oil on both sides until golden brown. Arrange in gratin dishes, spread with tomato sauce on top. Roughly crumble the goat cheese and sprinkle over the top. Briefly grill until the cheese is lightly browned. Drizzle the cheese with the sage oil. Garnish with the small sage leaves. Serve immediately. Serve with baguette.