Add eggplant and bell peppers to a bowl. Coat with olive oil and season.

Preheat a BBQ or a grill pan (if cooking on stove) to medium-high heat. Cook the eggplant and bell peppers for 3 minutes each side or until just tender. Remove vegetables and sprinkle over the dried mixed herbs and set aside to cool.

In a bowl, mix the ricotta and mustard together. Spread evenly over 2 slices of bread. Top with chargrilled vegetables and then cheddar. Top with remaining slices of bread.

Cook in a sandwich press or a non-stick skillet until toasted. Cut in half and serve.

TIP: For a faster meal, buy chargrilled vegetables (not in oil) from the deli section of the supermarket. This sandwich is just as delicious served untoasted.