Eggplant Enchiladas

• 1 c. chopped onions
• 2 medium cloves garlic, crushed
• 2 to 3 Tbsp. olive oil (for sauteing vegetables)
• 1 1/2 tsp. salt
• 6 c. cubed eggplant (approximately 2 small eggplant)
• 1 c. chopped green peppers
• 1 c. chopped, toasted almonds
• lots of black pepper
• 1 pkg. c. grated mild white cheese
• veggies
• oil (for frying tortillas)
• 12 tortillas

1. Preheat oven to 350u0b0.
2. Saute onions and garlic in olive oil in a large skillet.
3. Add salt.
4. Cook over medium heat, stirring occasionally for about 5 minutes.
5. Add eggplant.
6. Cut into 1/2-inch cubes.
7. Mix. Cover and cook about 10 minutes or until eggplant is soft.
8. Add green peppers, almonds and black pepper.
9. Cook another 5 minutes, stirring frequently.
10. Remove from heat and add cheese. Mix.

onions, garlic, olive oil, salt, green peppers, almonds, lots of black pepper, white cheese, veggies, oil, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842457 (may not work)