Eggplant Almond Enchiladas

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Apparently my CSA farm had a bumper crop of Asian eggplant this year.  A book club friend mentioned this recipe which I decided to try with some of our eggplant bounty.  I highly recommend it.  The original recipe included a recipe for a homemade Mexican red sauce.  I purchased a can of enchilada sauce and think it works quite well.  I used a can marked medium (heat).  I guess next time I would use mild because Arthur thought the sauce was too spicy.  If you like spicy I'd go for it because I thought it was just fine. 

8-12 tortillas (I used Gitto Family Farms 8" whole wheat tortillas--which are available at the Madison farmers' markets)  1 package was just the right amount for the filling
1-2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
1 1/2 teaspoon salt
black pepper to taste
6 cups cubed eggplant (approx two medium sized ones) into 1/2 in. pieces
1 chopped sweet pepper (red or green)
1 cup toasted almonds (finely chopped)
black pepper to taste
1 cup grated Monterrey Jack (I used Edelweiss pepper jack)
1 can medium or mild enchilada sauce

In a large skillet, begin sauteing onions and peppers in oil. Add salt. Cook, stirring occasionally, over medium hear for about five minutes. Add the eggplant. Mix. Cover and cook for about ten minutes or until eggplant is soft. Add garlic and saute for a minute or two.  Add almonds and black pepper. Cook another five minutes, stirring frequently. Remove from heat and add cheese. Mix. Preheat oven to 350 degrees. When using the Gitto tortillas they are quite soft and pliable and there is no need to fry or heat them up prior to filling.  If you use other tortillas, you may need to quickly warm them up on a hot pan. Fill each tortilla with 1/2 cup of filling on one side and roll it up. Place the filled tortillas in a baking pan sprayed with pan spray, packing them close to each other and pour the can of sauce over the top. Heat in a 350 degree oven for about 20-30 minutes or until heated through.

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