Eggplant and Feta Turnovers

Ingredients:

2 medium sized eggplants3 plum tomatoes2-1/2 T olive oil1 t sugar1 T balsamic vinegar1/2 t sage2 sheets of pyllo dough (pastry sheets)8 oz. feta cheese
crumbled

Preparation:

Preheat oven to 375Thinly slice the eggplants and tomatoes (slices should be no thicker than 1/4 in.). Heat the olive oil in a large frying pan. Add the eggplant. Cook until it is golden brown. Stir in the tomatoes and sugar and allow to cook for a minute or until warmed through. Stir in the vinegar and the sage. Cook for 2 more minutes.Unroll thepastry sheets and cut in half. Spread 1/4 of the eggplant/tomato mixture onto half of one of the pieces. Sprinkle with 1/4 of the feta. Be careful not to overfill and keep the mixture away from the edges. Fold the top half over and crimp the edges to keep from unfolding.Repeat process with the remaining 3 pieces of pastry.Bake on greased baking sheets for 20 minutes or until golden brown.Serve with a tossed salad.