Ingredients:

1 tbs olive oil
1 cup diced onion
6 cups diced eggplant (peeled)
1 green pepper minced
4 cloves garlic minced
1 tsp salt
1 tsp black pepper
1 cup Monterey Jack cheese
2 cans Rotel (diced tomatoes and green chili) or your favorite red/enchilada sauce
12 corn tortillas

Methods:

1. Saute onion in olive oil for about 5 minutes on medium heat. Add eggplant, salt and pepper and cover. Cook 10-15 minutes, stirring often, until eggplant is soft.

2. Add green pepper and garlic and saute about 5 more minutes or until green pepper is soft.

3. Add cheese to egg plant mixture.

4. Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with Pam. After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas. Top with more cheese if desired.

5. Bake 350°F for 30 minutes.