Eggplant Almond Enchiladas

Makes 6 servings of 2 enchiladas each.

2 tablespoon olive oil
1 cup chopped onion
1 cloves crushed garlic
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3 cups chopped tomatoes
1 cup water
1 tablespoon tomato paste
2 teaspoon dry red wine or cooking wine

12 tortillas
~ 12 tablespoons olive oil
1 cup chopped onions
2 medium cloves crushed garlic
1 1/2 teaspoon salt
6 cups cubed eggplant (approx two medium sized ones) into 1/2 in.
pieces
1 chopped green pepper
1 chopped red pepper
1 cup toasted almonds
black pepper to taste
1 cup grated Monterrey Jack or Brick cheese

Sauce: Saute onions and garlic in olive oil with 1/2 teaspoon salt until the onion is clear. Add spices. Transfer to saucepan and add tomatoes, water, tomato paste and wine. Cover and simmer for 30 minutes at least--- the longer the better.

Tortillas: Heat a heavy skillet till it is very hot. Put in a tablespoon of oil and spread it around the skillet. Put one of the tortillas on the skillet and move it around to get it warm and also a little greasy (15
seconds). (Without this the tortillas will stick to the bottom of the pan while baking.) Flip sides and repeat. Lay on paper towel and repeat for all tortillas. Keeping adding a teaspoon of oil whenever the skillet gets dry.

Enchiladas: In a large skillet, begin sauteing onions and garlic in 3 tablespoons oil. Add salt. Cook, stirring occasionally, over medium hear for about five minutes. Add the eggplant. Mix. Cover and cook for about ten minutes or until eggplant is soft. Add peppers, almonds and black pepper. Cook another five minutes, stirring frequently. Remove from heat and add cheese. Mix.

Preheat oven to 350 degrees. Fill each tortilla with 1/2 cup of filling on one side and roll it up. Place the filled tortillas in a baking pan, packing them close to each other and pour the hot sauce over the top. Heat in a 350 degree oven for about 20 minutes.