Eggplant Almond Enchiladas

Eggplant Almond Enchiladas
(From "Moosewood" Cookbook - Submitted by Angel - Picture by Chelle)

1 tbs. olive oil
1 cup minced onion
6 cups diced eggplant (approximately 1 large or 2 small)
1 tsp salt (or to taste)
lots of black pepper
4 medium cloves garlic, minced
1 medium green bell pepper, minced
1 cup lightly toasted almonds, minced
1 packed cup grated jack cheese (or other cheese to suit your taste)
12 corn tortillas (or just use white, whatever you have)
1 batch Mexican Red Sauce (or store bought enchilada sauce, I prefer Hatch)

1. heat olive oil in a deep skillet. Add onion and saute five minutes.
2. add eggplant, salt, and pepper, mix well and cover. cook for about 10 minutes over medium heat and stir occassionally until eggplant is soft.
3. add garlic and bell pepper. stir and cook 5 to 8 more minutes or until pepper is tender. add more salt if you need it.
4. remove from heat, stir in almonds and cheese.
5. preheat oven to 350 degrees. moisten each tortilla briefly in water (makes them more pliable, but if you're using flour tortillas it doesn't matter so much), then place about 1/4 cup filling on one side and roll up. gently situate the filled enchiladas in a baking pan and pour sauce over the top. bake uncovered about 30 minutes.