Autumn timbale

INGREDIENTS (serves 2): - 2 large sweet potatoes - 2 eggplants - 250g of rovellons - chanterelles (or the mushrooms of your choice) - half an onion - 2 cloves of garlic - goat cheese curl to taste - 2 spoonfuls of crushed tomato - salt - a pinch of nutmeg - a pinch of ground ginger - pepper - EVOO

Bake the sweet potatoes until they are very tender.

Chop the onion and the clove of garlic and brown with a dash of EVOO. Chop the eggplant and add to the pan. Let it cook for about 5-10 minutes.

Chop the chanterelles and add them to the pan, together with the crushed tomato.

Season with salt and pepper and cook for about 5 minutes more.

Once the sweet potatoes are ready, peel them and mash them with a fork to obtain a puree. Add ground ginger and nutmeg to taste, season with salt and pepper and gradually add EVOO until a smooth texture is obtained.

In a circular mold, make layers with the puree and the sofrito and finish with a layer of goat cheese. We can also add a piece of cheese between the layers.

Bake until the cheese begins to melt.