Arugula pesto: Roughly chop the washed and dabbed dry arugula and parsley leaves and finely blend with garlic and olive oil in a hand blender.
Put everything together in a suitable container, fold in finely grated Parmesan and pine nuts and season with salt and pepper. Cover with plastic wrap and store until cooled.
Baked tomatoes: Blanch tomatoes in boiling hot water, skin, quarter and seed, removing stem attachments. Chop kitchen herbs and garlic very finely and mix with olive oil. Coat 2 baking sheets with olive oil and place the tomatoes on them, sprinkle with the olive oil-spice mixture. Then sprinkle with celery salt, cane sugar and white pepper, dry in the oven at 90 °C for one hour.
Eggplant puree: cut melanzane in half, score flesh crosswise and coat with enough olive oil-spice mixture, season with salt and pepper. Fold eggplant halves together again and bake rolled in aluminum foil in oven at 200 degrees for about one hour.
Remove the eggplant flesh from the skin and chop into small pieces. Heat some olive oil in a saucepan, sauté fine shallots and garlic cubes in it, extinguish with vinegar and add the eggplant puree, continue to sauté until the liquid is completely reduced. Season with salt, balsamic vinegar, pepper and a pinch of sugar.
Goat cheese: mix well goat cheese with arugula pesto and refrigerate tightly rolled in aluminum foil. Goat cheese roll into 8