Moosewood Eggplant Enchiladas

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Delicious and strangely addictive dish. from the moosewood cookbook.

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Steps

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Sauce:.

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Heat the olive oil in a medium-sized saucepan.

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Add the onion , chili , and salt , and saut over medium heat for 5 minutes , or until the onion becomes transparent.

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Add cumin , chili powder and half the garlic , and saut for about 3 minutes longer.

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Add the tomatoes and water or juice.

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Bring to a boil , partially cover , and turn the heat down as low as possible.

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Simmer for 30 minutes , adding the remaining garlic , and optional black pepper and cayenne to taste during the last 5 minutes or so.

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Enchiladas:.

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Heat the olive oil in a deep skillet or dutch oven.

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Add onion , and saut for about 5 minutes over medium heat.

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Add eggplant , salt , and pepper , and mix well.

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Cover and cook for about 10 minutes over medium heat , stirring occasionally , until the eggplant is soft.

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Add garlic and bell pepper.

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Stir and cook 5 minutes longer , or until the pepper is tender.

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Taste to correct salt.

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Remove from heat.

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Stir in almonds and cheese.

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Preheat oven to 350f.

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Moisten eac.

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Ingredients

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olive oil, onion, eggplants, salt, black pepper, garlic, bell pepper, almonds, monterey jack cheese, corn tortillas, poblano chile, ground cumin, chili powder, tomatoes, water, cayenne