Usually, when I do calzones, they are pretty “status quo,” as far as calzones go anyway. Bread dough wrapped around cheese and sausage dipped in spaghetti sauce. I decided to go a little more “exotic” this time. Eggplant: check. Shallots: check. sun-dried tomatoes: check. Garlic: check. Fresh thyme: check (editor’s note: we could all use a little extra thyme). Fresh bread dough: check. Mozzarella: check. Parmesan: check. Mix first 5 ingredients over med-high heat. Roll out bread dough into 7″ rounds. Dump mixture onto dough. Add mozzarella. Seal dough like a pocket. Poke holes in top. Brush with oil (or spray on cooking spray). Bake @425 for 15 min., or until golden brown. Sprinkle with parm. Eat quickly, before they’re all gone!! YUMM-O!