12 tortillas
6 c. cubed eggplant
1 c. chopped onion
2 med. cloves crushed garlic
1 c. chopped green pepper
1 1/2 tsp. salt
Black pepper
1 packed c. Monterey Jack cheese
1 c. finely chopped toasted almonds
Vegetable oil for frying tortillas
2 to 3 tbsp. olive oil for sauteing vegetables.

In a large skillet saute onions and garlic, add salt. Cook, stirring occasionally, over medium heat for 5 minutes. Add eggplant (1/2 inch cubes). Mix, cover and cook 10 minutes until eggplant is soft. Add peppers, almonds and black pepper, cook another 5 minutes, stirring frequently. Remove from heat and add cheese mix.

Heat about 1/2 inch of vegetable oil in a heavy skillet and fry each tortilla on both sides just until soft (10 seconds) and drain on paper towels. Fill each tortilla with 1/4 cup filling and roll; placing in a baking pan. Pour a batch of hot sauce over the top. Bake 20 minutes at 350 degrees, top with sour cream.