Eggplant Almond Enchiladas
Eggplant Almond Enchiladas 1 tablespoon olive oil 1 diced onion cone #3 6 cups diced eggplant 1 teaspoon salt (possibly more, to taste) Black pepper to taste 2 tablespoons minced garlic cone #1 1 medium-sized bell pepper (any color), minced 1 cup minced almonds, lightly toasted chopped 1 packed cup cheese cone #1 12 corn tortillas Mexican Red Sauce (recipe follows) Pre-Heat the 11 inch deep skillet. Add oil, 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 minutes longer, or until the pepper is tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Layer in EOS with Sauce and tortillas. Cook 30 minutes, or until heated through. Mexican Red Sauce 1 cup minced onion cone #2 1 Anaheim or poblano chili, minced 1/2 teaspoon salt (possibly more, to taste) 2 tea...
