Ingredients for 2 persons
2 small eggplants
2 normal sized tomatoes
400 g mushrooms
200 g grated cheese
100 g arugula
1 clove of garlic
Salt, pepper and cayenne pepper
Cut the eggplants in two and place them cut surfaces down on a baking parchment. Grill it on highest level for about 12 minutes until the eggplants are soft and then dice them.
Cut the onion in slices, clean the mushrooms and fry it with some olive oil. Stir steady until the onion is slightly brown and the mushrooms are well cooked (for about 10 minutes). Season it with salt, pepper, cayenne pepper and chopped garlic. After seven minutes add the diced eggplants and stir steady.
Switch off the hotplate, leave the pan on top of the hotplate and spread the mixed vegetables in the pan to get it quite flat. Sprinkle the grated cheese over the vegetables and wait until the cheese is melted.
Clean the arugula and arrange it on two plates. Cut the tomatoes in halfs, slice them and arrange them on top of the arugula. Season it with salt, pepper and olive oil.
Now arrange the cheese gratinated vegetables on top and serve.