The goat cheese should be kept at room temperature for an hour before prep. 
Cut eggplant into thin slices. Salt and let the slices sit for one hour. 
Saute the slices in a skillet until brown on both sides, and let cool afterwards.
 In the same skillet heat some butter, and brown the garlic. 
Add tomato paste, tomato cubes and spice. 
Let simmer until it becomes a thick paste.
 Salt and pepper to taste.
 Spread the goat cheese on the eggplant slices. Add the tomato paste on top and roll up the eggplant.
 Secure with a wooden toothpick.
 Garnish with thyme.