Bacon and Eggplant Caponata with Whipped Goat's Cheese

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss eggplant, capsicum and caponata spice mix on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 20 minutes or until tender.
3. Add bulgur, broccolini and salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15–18 minutes until grains are tender, drain well. Roughly chop capers, olives and parsley. Add to cooked bulgur and mix to combine.
4. Heat a drizzle of oil in a large fry pan on medium heat. Fry bacon for about 5 minutes or until starting to caramelise.
5. When bacon is crispy and caramelised, add vinegar and sugar. Allow to bubble and reduce. Once the vinegar has evaporated, add cooked vegetables to pan and toss to combine. Season lightly with salt and pepper.
6. Place goat’s cheese in a bowl with milk and mix until smooth (the consistency should be similar to hummus).
7. Spoon bulgur onto plates and top with bacon and eggplant caponata. Dollop with whipped goat’s cheese and sprinkle over parsley and pine nuts.