Eggplant with roasted sweet potato tots, caramelized onion in balsamic reduction topped with fresh goat cheese

1 eggplant, sliced in rounds 1 sweet potato, cubed  1 red onion,sliced 3 ounces of goat cheese  1 tablespoon balsamic vinegar 3 tablespoons oil dash of salt, pepper, cumin, cinnamon, paprika, oregano

1. Preheat oven to 375. Toss sweet potatoes in oil, salt, pepper, cinnamom and cumin and place in their own pan. On a cookie sheet, mist eggplant with some oil and sprinkle salt over the slices. 2. Roast eggplant and sweet potatoes for 20-25 minutes. 3. Caramelize onions by cooking on medium-low heat with a small amount of oil over stovetop. Stir intermittently to prevent onions from sticking. Add balsamic vinegar after five minutes, and continue cooking about 10 minutes longer, until onions are soft. 4. Line eggplant on serving tray and top with onions, then sweet potatoes and lastly, goat cheese. 5. Sprinkle paprika and oregano (or if you have, fresh chives would add beautiful color) on goat cheese for an elegant finish.

*plain yogurt would be an excellent substitute for goat cheese