Paramount Citrus

In a large brazier pan, saute eggplant, onion, garlic, green pepper, and roma tomato until soft. Season to taste. In a mixer with a paddle, place goat cheese, cream cheese, chives, orange zest, and salt and pepper to taste until thoroughly whipped together. On each plate, place a spoonful of the eggplant mixture and top with a quenelle of the citrus goat cheese. Stand a geoffrette crossing the quenelle, so it almost appears like a sail on a boat. Drizzle orange and sundried tomato vinaigrette in a circle surrounding the amuse and serve immediately.