Eggplant Almond Enchiladas – Hannah Romanowsky

Ingredients

• 1 tablespoon olive oil
• 1 diced onion cone #3
• 6 cups diced eggplant
• 1 teaspoon salt (possibly more, to taste)
• Black pepper to taste
• 2 tablespoons minced garlic cone #1
• 1 medium-sized bell pepper (any color), minced
• 1 cup minced almonds, lightly toasted chopped
• 1 packed cup cheese cone #1
• 12 corn tortillas