1 to 1 1/2 lb. Japanese eggplant
Olive oil
2 green onion tops, chopped
2 tbsp. small capers

MARINADE:

4 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
1 tbsp. lemon juice1 pinch of salt
1 pinch of white pepper
1/8 tsp. Tabasco sauce
4 oz. good quality goat cheese (Montrachet)
1 Italian bread baquette (flute)

Peel alternate strips of skin from eggplant. Remove cap. Cut eggplant lengthwise into 1/4 inch slices. Place on cookie sheets and brush both sides of slices with olive oil. Cook under a preheated oven broiler or on an outdoor grill until well browned, turning once. Place eggplant slices on a large, flat serving plate. Sprinkle with capers and green onion tops.

Marinade: Mix vinegar, oil, lemon juice, salt, pepper and Tabasco. Adjust taste. Pour over warm eggplant slices. Marinate several hours at room temperature.

Just before serving place the cheese in the center of the eggplant plate. Serve thinly sliced bread on the side.