Step 2

Tear the flatbread into pieces and spread on a separate baking sheet. Bake for 8 minutes until crisp, then remove from the oven.

Step 3

For the dressing, mix together the balsamic vinegar, chopped mint, finely chopped shallots, chili, remaining 2 tbsp olive oil and salt and pepper in a small bowl.

Step 4

Arrange the roasted eggplant, tomatoes, sliced shallot and crispy flatbread in a serving bowl. Pour over the dressing, crumble over the goat cheese and scatter with a handful of arugula.