Remove the aubergine leaves and cut into thin slices.
Boil the white wine with the sugar to make a caramel sauce, reduce and add agar-agar.
Blend the cheese, yogurt and cream.
Make a syrup with the crushed peaches by blending and passing through a sieve.
In a mould, arrange the aubergine slices perfectly. On the bottom add the peach caramel sauce then fill with the white wine jelly. Top with cheese cream and decorate with some black olives.