Roasted Vegetable and Goat Cheese Sandwiches

INGREDIENTS

2 lb

eggplant, cut into 1/2-inch dice (you should have about 9 cups)

red bell peppers, cored, seeded, and cut into 1/2-inch dice

1/4 cup

extra virgin olive oil

2 tsp

coarse kosher salt

1/2 tsp

freshly ground black pepper

1 1/2 cups

ch e vre (spreadable goat cheese) (about 12 ounces)

2 tbsp

fresh lemon juice

1 tbsp

chopped fresh marjoram (see below)

1/4 tsp

dried crushed red pepper flakes

crusty seeded sandwich rolls, split horizontally