Eggplant Almond Enchiladas

This recipe is modified from several I found online, and I think it is easy and delicious!  I was pleased with the flavor of the eggplant and the texture of the almonds, and the sauce is easy and delicious... so much healthier and better than store-bought!  This is a little time and effort-intensive, but it is totally worth it.  In fact, I am always looking for gluten-free and vegetarian recipes for entertaining, and this one is a keeper!

Eggplant Almond Enchiladas


Nouns:
1 eggplant, chopped
1 cup slivered almonds, lightly toasted
1 cup shredded cheddar or jack cheese
1 large can diced tomatoes
1 tbsp chili powder
1 tbsp cumin
1/2 tsp red pepper flakes
4 cloves garlic, minced
1 cup beer
2 medium onions, diced
12 corn tortillas
olive oil

Verbs:
Preheat the oven to 350.  In a large saucepan, saute half the onion in olive oil over medium heat until translucent, about 5 minutes.  Then add the tomatoes, cumin, chili powder, red pepper flakes, beer and half the garlic.  Bring the mixture to a boil, then turn down to a simmer for about 30 minutes.  Meanwhile, in a large skillet or pan, saute the other half of the onion in olive oil over medium heat until translucent.  Add the eggplant and cover, stirring occasionally, for about ten minutes.  Uncover and add the remaining garlic, stirring for another 3-5 minutes.  Then, take the sauce mixture off the heat and puree it with a stick blender or by carefully pouring into a regular blender.  Grease a 9-13 baking dish.  Take the eggplant mixture off the heat and add the almonds and cheese, then stir to combine.  Add about 1/4 cup of filling mixture to each tortilla, then roll the tortilla and place it seam side down in the baking dish.  After all the mixture and tortillas have been arranged in the dish, pour the sauce over the top and bake for 15 minutes, or until bubbly.  Eat!  Yummm!