1/4 c. olive oil
1 1/2 lb. eggplant, peeled & cut 1/2" cubes
1 c. green bell pepper
2/3 c. chopped onion
1 1/2 tsp. minced garlic
1 lb. Cheddar cheese, shredded
1 can (4 oz.) chopped green chilies
2 cans (10 oz. each) enchilada sauce
12 (6") tortillas

Saute eggplant, bell pepper, onion and garlic until tender, stirring often. Then add 2 cups of cheese and chilies. Heat oven to 350 degrees. Lightly oil a dish to put the enchiladas in. Simmer the enchilada sauce in a frying pan and dip the tortillas in the sauce for a few seconds. Remove to a plate and fill with the eggplant mixture, fold and arrange in a dish. Top with remaining sauce and cheese. Cook in oven for 20 minutes.