Eggplant-Almond Enchiladas

Made with my mama :)

Ingredients for the filling:
1 medium onion, finely chopped
4 garlic gloves, minced
1 medium bell pepper, diced
1 large eggplant, diced
4 tablespoons finely chopped cilatro
3/4 cup finely chopped almonds
1 cup of monterrey jack cheese
salt and pepper to taste
corn torillas
cilantro for garishing

To make the filling of the enchiladas, prepare first five ingredients. Each enchilada holds about two tablespoons of filling, so dice your eggplant and your bell pepper into 1/4" cubes, a little larger than the size of a green pea. Once everything is prepared, begin by sauteeing the onions on medium heat until translucent; add eggplant and garlic, and salt, and sautee (covered) for a few more minutes. Then add the bell peppers, black pepper, and cook until tender. Be careful not to overcook the filling because it will be baked again soon. Remove from stove and add almonds and 1/2 cup of jack cheese.

To assemble the enchiladas, ladle 1/2 cup of Mexican red sauce (also Molly's recipe -- Enchanted Broccoli Forest; will be posted this summer) into a baking dish of your choice. To prevent the corn tortillas from cracking, heat them gently in a small frying pan and immediately fill them and place them in your baker. Spoon the sauce to cover the tortillas, and bake for 15 minutes at 350 degrees; sprinkle remaining cheese, and bake for 15 more minutes.