1 Roast the vegetables
Preheat the oven to 180°C.
Slice the eggplant into 2 cm discs and cut the pepper lengthwise into wedges.
Arrange on a lined baking tray, drizzle with olive oil, season with Italian seasoning, salt, and pepper. Roast for 15 minutes, flip, then roast for another 5–10 minutes until soft and lightly crisp.
2 Dress the rocket
Wash and dry the rocket leaves. Toss with 2 tsp olive oil, lemon juice, honey, salt, and pepper. Set aside.
3 Prep the baguette
Cut the baguette into 4 portions and slice open. Spread pesto on the inside of each piece. Add one slice of cheese per baguette.
4 Assemble
Layer roasted eggplant, red pepper, and sun-dried tomatoes over the cheese. Close the sandwiches gently.
5 Press & finish
