Pepper Eggplant Quesadilla

1. Pre-heat oven to 350°F
2. Cut eggplants into quarts, lengthwise. Score with a knife to create deep cuts through the flesh.
3. Drizzle eggplants with olive oil and season with salt and pepper.
4. Roast in pre-heated oven for 25 minutes.
5. Roast the Maestro® Bell Peppers in the same oven for 20 minutes, let cool.
6. Peel and seed peppers and roughly chop until a chunky purée.
7. Peel or ‘scoop’ the flesh of the eggplant out and finely chop it until it is puréed.
8. Season with salt and pepper and add cheddar, mix to incorporate.
9. In a small pot, bring honey, vinegar, water & sea salt to a simmer, turn off the heat and drop in Concerto® Grape Tomatoes. Let cool.
10. To build the quesadilla, spread eggplant and roasted yellow pepper dip on face of a tortilla.
11. Add Concerto® Grape Tomato jam to taste
12. Fold and grill or bake until crispy – but not too crispy!
13. Pack in lunch container. Send child to school. Take rest of day off.

*You can add chicken or other meat

**Substitute cheddar if preferred