For the vegetable stack
Salt the eggplant and place in a bowl. Set aside for 10 minutes.
Preheat the barbecue for direct cooking.
While the barbecue is preheating, rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly.
Put the eggplant, zucchini and capsicum in a large bowl and mix with the olive oil, salt and pepper.
Once the barbecue is preheated, turn all burners to medium.
Place the vegetables directly on the grill leaving a small gap between each piece.
Close the lid and cook for 3 to 5 minutes.
Open the lid and turn the vegetables, then continue to cook for a further 3 to 5 minutes.
Once the vegetables are cooked, remove from the grill.
Lay a piece of eggplant on the plate. Crumble some goat’s cheese on top of the eggplant.
Lay a couple of slices of zucchini on top. Crumble some more goats’ cheese on top of the zucchini.
Lay a slice of the capsicum over it. Repeat this process to create the stack.
For the salad
Combine the olive oil, lemon juice and some salt and pepper in a small bowl and use to dress the rocket leaves.
Drizzle with the balsamic glaze and sprinkle with the toasted pine nuts.