Dinner Tonight: Eggplant-Almond Enchiladas Recipe

Ingredients (14)

• 2 tablespoons olive oil
• 2 cups onion, minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoon chili powder
• 1/4 teaspoon cayenne
• 3 cups tomatoes, chopped
• 6 cups eggplant, diced (about 1 large one)
• salt and black pepper
• 8 garlic cloves, minced
• 1 medium green bell pepper, stemmed, seeded, and minced
• 1 cup slivered almonds, toasted
• 1 cup jack cheese, grated
• 12 corn tortillas
• Canola oil for frying