Moosewood Eggplant Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, minced
• 6 cups eggplants, diced
• 1 teaspoon salt (possibly more, to taste)
• black pepper
• 2 tablespoons garlic, minced
• 1 medium bell pepper, minced (any color)
• 1 cup almonds, chopped, lightly toasted
• 1 cup grated monterey jack cheese, packed
• 12 corn tortillas
• 1 -2 tablespoon olive oil
• 1 cup onion, minced
• 1 poblano chile, minced
• 1/2 teaspoon salt (possibly more, to taste)
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 3 tablespoons garlic, minced
• 3 cups tomatoes, chopped (canned ok)
• 1 cup water or 1 cup tomato juice
• black pepper and cayenne (optional)

Recipe

• 1 sauce:.
• 2 heat the olive oil in 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.
• 3 add the tomatoes and water or juice. bring to a boil, partially cover, 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.
• 4 note: you can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (i like to use a hand-held immersion blender for this. be careful not to splash!).
• 5 enchiladas:.
• 6 heat the olive oil in a deep skillet or dutch oven. add onion, and sauté for about 5 minutes over medium heat.
• 7 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.
• 8 add garlic and bell pepper. stir and cook 5 minutes longer, or until the pepper is tender. taste to correct salt.
• 9 remove from heat; stir in almonds and cheese.
• 10 preheat oven to 350°f.
• 11 moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. gently place the filled enchiladas in a baking pan, and pour a full recipe of mexican red sauce over the top. bake uncovered for about 30 minutes, or until heated through. serve hot, with beans, rice, and green salad.