Eggplant and Almond Enchiladas

1 T. olive oil
1 cup minced onion
6 cups diced eggplant
1 t. salt (possibly more -- to taste)
Black pepper to taste
2 T. minced garlic
1 medium-sized bell pepper (any color) -- minced
1 cup minced almonds -- lightly toasted
1 cup grated vegan Mozarella cheese
12 corn tortillas (98% fat free)
Mexican Red Sauce

DIRECTIONS:

Heat the olive oil in a deep skillet or Dutch oven. Add onion,
and sauté for about 5 minutes over medium heat.

Add eggplant, salt, and pepper, and mix well. Cover and cook
for about 10 minutes over medium heat, stirring occasionally,
until the eggplant is soft.

Add garlic and bell pepper. Stir and cook 5 minutes longer, or
until the pepper is tender. Taste to correct salt.

Remove from heat; stir in almonds and vegan cheese.

Preheat oven to 350F. Moisten each tortilla briefly in water
then place approximately 1/4 cup filling on one side and roll
up. Gently place the filled enchiladas in a baking pan, and
pour a full recipe of Mexican Red Sauce over the top. Bake
uncovered for about 30 minutes, or until heated through. Serve
hot, with beans, rice, and green salad.