Eggplant and Goat Cheese Crostini

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound eggplant, peeled and cut into 1/2-inch dice
• 1 medium tomato, cut into 1/2-inch dice
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1/4 cup sherry vinegar
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon coarsely chopped thyme
• Pinch of cayenne pepper
• Salt and freshly ground pepper
• 1 baguette, sliced 1/2 inch thick and toasted
• 1 1/2 cups soft goat cheese ( 3/4 pound)

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