Calzones Roasted Vegetable And Feta

3 c Diced peeled eggplant
2 c Chopped yellow onion
1 1/2 c Diced mushroom
1 1/2 c Diced zucchini
1 c Diced red bell pepper
1/2 tsp Pepper
1/4 tsp Salt
1 tbsp EV Olive oil
1 c Crumbled feta cheese; (4-ounces)
1/2 c Chopped fresh basil
Vegetable cooking spray
1 Egg white
1 tbsp Water
bread machine dough anything style

Combine eggplant and next 7 ingredients on a 15 x 10 x
1-inch jelly-roll pan; stir well, and spread evenly.
Bake at 425 degrees for 45 minutes, stirring every 15
minutes. Spoon vegetables into a bowl; stir in cheese
and basil. See (bread machine dough anything style) Recipe. Divide dough into 8 equal portions. Working
with 1 portion at a time (cover remaining dough to
keep from drying out), roll each portion into a 7-inch
circle on a lightly floured surface. Spoon 1/2 cup
vegetable mixture onto half of each circle; moisten
edges of dough with water. Fold dough over filling;
press edges together with a fork to seal. Place
calzones on a baking sheet coated with cooking spray.
Combine the egg white and 1 tablespoon water; brush
over calzones. Bake at 425 degrees for 20-25 minutes or
until golden.