Ingredients
1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt, to taste
lots of black pepper
4 medium cloves garlic, minced
1 medium green bell pepper, minced
1 cup lightly toasted almonds, minced
1 packed cup grated jack cheese (or similar mild white cheese)
12 corn tortillas
mexican red sauce about 2 1/2 cups
Heat olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over
medium heat. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes
over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper.
Stir and cook 5 to 8 minutes or until the pepper is just tender. Taste to correct salt.
Remove from heat; stir in almonds and cheese Preheat oven to 350. Moisten each tortilla briefly
in water, then place approximately 1/4 cup of filling on one side and roll up. Gently situate
the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for
about 30 minutes.
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