Moosewood Eggplant Enchiladas Recipe

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 tablespoons olive oil
• 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)