INGREDIENTS
2 tablespoons sunflower oil or light olive oil
1 tablespoon dried mixed salt-free herbs, as desired
2 medium to large eggplants, each trimmed and sliced lengthwise into eighths, for 16 pieces
1 pound spinach
16 sun-dried tomato halves packed in olive oil
3 tablespoons raw pine nuts, toasted in a dry skillet
5 ounces aged Cheddar, cut into 16 slices
Sea salt and ground black pepper