Vegan Spinach Quesadillas

Heat oil in a skillet and fry the onion over medium heat about 3 minutes. 2. Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, and all spices and cook covered over medium heat 12-15 minutes, stirring frequently, until the eggplant is thoroughly cooked. 3. Add the spinach, stir, and cook 30-60 seconds; turn off the heat. 4. Meanwhile, make a batch of vegan cheese sauce. 5. Place one tortilla in a lightly greased pan, add some eggplant filling and cheese sauce. 6. Top with another tortilla, fry 2-3 minutes, flip, and cook until both sides are browned. 7. Repeat with the remaining tortillas; cut into quarters and serve hot.