Grilled Eggplant Quesadillas

2 Large Eggplants, grilled

1 1/2 cups vinaigrette made with red wine vinegar

8 oz low fat, shredded Monterey Jack Cheese

1 bunch fresh basil, chopped

2-3 tomatoes

2 cups assorted roasted peppers, variety

4 (12") flour tortillas

Vegetable oil

For grilling eggplant, slice into 1/2" rounds. Brush the slices with some red whine vinaigrette. Grill eggplant and occasionally baste with vinaigrette. Continue until eggplant is soft.

For Quesadillas:

Preheat oven to 400 degrees. Layer cheese, basil, grilled eggplant, tomatoes and pepers inside tortilla. Fold in half brush outside with oil. Bake until insides are hot and exteriors are crisp.

-Marc Casale of Dos Coyotes Border Cafe