Roasted Vegetable Spread with Sun-Dried Tomatoes for Sandwiches

Ingredients:
• 2 eggplants (peeled)
• 2 red onions
• Fresh oregano or thyme
• ½ jar of sun-dried tomatoes with black olives and capers in oil with herbs OLE!
• 1 red bell pepper
• 3 cloves of garlic
• 5-10 cherry tomatoes
• 2 tbsp tomato puree
• Olive oil (approx. ¼ cup)
• Parmesan cheese for sprinkling

Peel the eggplants and dice them with the bell pepper. Chop the onions into smaller pieces. Arrange the vegetables on a baking tray, drizzle with olive oil, and season. Add garlic cloves in their skins (remember to peel them later). Mix everything thoroughly and top with thyme sprigs or oregano leaves. Bake at 180°C for about 30-40 minutes until soft and roasted. Add the sun-dried tomatoes and bake for another 5 minutes. Peel the garlic and blend everything with the tomato puree. Season to taste. Serve warm or cold on sandwiches, sprinkled with grated Parmesan.