This was a big hit in my house. Jason and I both really loved it and have made it multiple times. It’s also probably the most “it has what in it?” dish. Which makes it really fun to make for guests.
Recipe originally from Moosewood Cookbook: New Revised Edition
1 tbs olive oil
1 cup minced onion
6 cups diced eggplant (approximately 1 large or 2 small)
1 tsp salt
4 medium cloves garlic, minced (Didn’t use, allergies)
1 medium green bell pepper, minced (Didn’t use, allergies)
1 cup almonds, minced
1 packed cup grated jack cheese (or similar mild white cheese)
12 corn or flour tortillas
1 can 14oz enchilada red sauce
Optional: I added the rest of the jack cheese I’d grated and a bunch of cheddar cheese on top of it with olives before cooking.
Heat olive oil in a deep skillet or Dutch oven. Add onion and saute for about 5 minutes over medium heat.
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 garlic and bell pepper. Stir and cook 5 to 8 minutes or until the pepper is just tender. (I omitted this step due to food allergies.)
Remove from heat and stir in almonds and cheese.
Preheat oven to 350°.
Moisten each tortilla briefly in water, then place approximately 1/4 cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan.
Pour enchilada red sauce over the top. (Then I put on the cheese and olives over it.) Bake uncovered for about 30 minutes.