Submitted By: Lee Ann Turner

Ingredients:
1/4 cup olive oil
1 1/2 pounds (6 cups) eggplant peeled and cut in 1/2 inch cubes
1 cup chopped green pepper
2/3 cup chopped onion
1 1/2 teaspoons minced fresh garlic
1 lb. Cheddar cheese, shredded (4 cups)
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each) enchilada sauce
12 fresh or packaged 6-inch corn tortillas

Lightly oil a 13 x 9 inch baking dish. Heat oil in a large skillet over medium heat. Add eggplant, pepper, onion and garlic.  Cook 15 minutes or until tender, stirring often. Remove from heat. Stir in 2 cups of cheese and the chilies. Heat oven to 350 degrees. Heat the sauce in another large skillet over medium-low heat.

To assemble, simmer 1 tortilla in the sauce for a few seconds just to soften. With tongs, lift to plate. Fill with some of the eggplant mixture; roll up. Repeat with remaining tortillas. Arrange side by side in prepared baking dish. Top with remaining sauce and cheese. Bake 20 minutes or until bubbly and cheese is melted. Makes 12 servings. 

Optional: garnish with a little dollop of sour cream on top.