EGGPLANT ALMOND ENCHILADAS

Eggplant Almond Enchiladas image

Provided by Nicole Bredeweg

Number Of Ingredients 22

SAUCE:
2 tsp olive oil
1 c minced onion
1/2 tsp salt
1 1/2 tsp cumin
2 tsp chili powder
3 c chopped tomatoes (1 - 2 medium per cup)
1 c tomato juice
black pepper
cayenne
6 clove garlic, minced
ENCHILADAS:
1 Tbsp olive oil
1 c minced onion
6 c diced eggplant
1 tsp salt
black pepper
4 clove garlic, minced
1 medium green bell pepper, minced
1 c almonds, chopped, toasted
1 c monterey jack cheese
12 flour tortillas

Steps:

1. For sauce, heat olive oil in a medium-sized saucepan. Add onion and salt, and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin and chili powder, and saute about 5 minutes more.
2. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer at least 30 minutes (or even longer). Add the black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more distinct its presence.)
3. The sauce can be left in chunky form, or you can puree all or part of it in a blender or food processor.
4. While sauce is simmering, heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.
5. 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 minced garlic and green bell pepper. Stir and cook 5 to 8 more minutes, or until the pepper is just tender.
6. Remove from heat, stir in almonds and cheese.
7. Preheat oven to 350*F. Moisten each tortilla briefly in water, then place approximately ¼ cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.