Instructions: Pour the balsamic vinegar into a saucepan and bubble over a high heat until reduced by half to a syrupyconsistency.

Cut the courgette and aubergine into 2mm slices.

Open all the tins and the jar and drain off the liquid.

Place all the vegetables in a dish season with salt and pepper then sprinkle liberally with half of the olive oil.

Fry the vegetables on a ridged griddle (or nonstick frying pan) until golden brown but not burnt. Arrange neatly on a serving plate. Cut the goats cheese into 2cm slices dust lightly with flour then dry fry (without oil) on the griddle or non stick frying pan until golden brown.

Place the goats cheese on top of the vegetables.

Drizzle the remaining olive oil over the dish then spoon over the reduced balsamic vinegar.

Garnish with a few basil or coriander leaves before serving.

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