Step 1

In large skillet set over medium heat, add 2 tbsp olive oil. Add eggplant, onion, red pepper, garlic, salt and pepper; cook, stirring occasionally, for 5 to 8 minutes or until eggplant is starting to soften. Stir in tomato paste. Cook, stirring, for 1 minute or until coated. Stir in olives, almonds, capers, vinegar and remaining 2 tbsp olive oil. Cook, stirring occasionally, for 3 to 5 minutes or until eggplant is tender and caponata flavors are married. Stir in basil.

Step 2

In small bowl, stir together mozzarella and Parmesan. Sprinkle half the cheese mixture evenly over 8 tortillas. Top evenly with chicken, caponata and remaining cheese mixture. Cap with remaining tortillas.

Step 3

In large skillet set over medium heat, brush 2 tsp vegetable oil. In batches and adding more vegetable oil as needed, cook quesadillas, turning once, for 4 to 6 minutes or until tortillas are golden brown and cheese has melted.

Step 4

In medium bowl, toss mixed greens with vinaigrette until coated.

Step 5

Cut quesadillas in half and serve with salad and, if using, sour cream.Tip: Serve quesadilla also with warmed tomato sauce for dipping if desired.