Bruschetta with vegetables

Ingredients

• 2 medium eggplants (aubergines), approximately 500-600 g / 1.1-1.3 lbs
• 1 medium bell pepper (capsicum), about 150-200 g / 5-7 oz
• 3 tomatoes, peeled and blended (about 400 g / 14 oz or roughly 1.5 cups of tomato puree)
• 2-3 shallots (about 50-75 g | 2-3 oz)
• 2 heads of garlic, pressed (approximately 10-12 cloves or 20-30 g / 0.7-1 oz)
• 1 tsp dried basil (approximately 2 g)
• Salt and pepper, to taste
• 30 g / 1 oz grated Parmesan cheese (about 1/3 cup finely grated)
• Fresh herbs (parsley, basil), roughly 10-15 g / 0.35-0.5 oz or a small handful
• Pesto sauce, to taste (about 1-2 tbsp or 15-30 ml / 0.5-1 fl oz per serving)
• Bruschetta bread (baguette or ciabatta, sliced)