Eggplant And Almond Enchiladas - cooking recipe

Ingredients

6 c. cubed eggplant
1 c. chopped onion
2 cloves garlic, crushed
1 c. chopped green pepper
1 1/2 tsp. salt
black pepper (lots)
1 c. grated Monterey Jack cheese
1 c. chopped toasted almonds
2 to 3 Tbsp. olive oil
12 tortillas
enchilada sauce

Preparation

In a large skillet, saute onions and garlic.
Add salt.
Cook (stir occasionally) over medium heat for five minutes.
Add eggplant.
Mix. Cover and cook for 10 minutes.
Add peppers, almonds and black pepper.
Cook for 5 more minutes.
Stir frequently.
Remove from heat and add cheese.
Mix.
Fill each tortilla with 1/4 cup mixture on one side and roll up.
Situate your filled enchiladas in baking pan. Pour hot sauce or salsa over top.
Heat in oven at 350\u00b0 for about 20 minutes.