Peel and finely dice the eggplant. Preheat oven to 350* or whatever the dough package directions instruct.
Sautee eggplant with vinegar in olive oil until browned and tender. Sautee on higher heat to evaporate any moisture that escapes the eggplant.
Add all the rest of the ingredients except for dough. Sautee, while stirring, for 5-7 minutes.
Turn off heat. Taste and add more salt, if needed.
Unroll dough and attach two triangles together. Spoon in about 5 tablespoons of eggplant mixture. Top with chunks of cheese. Top that with two other dough triangles. Seam all sides together with fingers, except for one small side; leave that one open.
Repeat to make one more sammie pocket.
Bake in oven 15 minutes or until tops are golden brown. Optional: cut crusts off the sides to make it less dough-y.