EGGPLANT ALMOND ENCHILADAS

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 EGGPLANT ALMOND ENCHILADAS
 1 tsp 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  violife  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 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)
 PRE-Heat  a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice.  Medium Click low- and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.