Instructions:

Eggplant and Almond Enchiladas

The Mexican Red Sauce can be made ahead of time.

1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (or more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-size bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 cup grated mozzarella or jack cheese
12 corn tortillas
Mexican Red Sauce

Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saute.