Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Corn tortillas 1/2 c Cubed eggplant
1/2 c Salsa sauce 1/4 c Grated zucchini
1 ts Olive oil 1 tb Sherry, optional
1/3 c Thinly sliced onions 1/4 cn Diced green chilies
1 ea Garlic clove, sliced 2 tb Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them. Let
sit for 5 minutes. Turn tortiallas over coat the other side.

While the tortillas are softening, heat oil in a skillet saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini sherry if
using. Cook, stirring often, for 5 minutes or so, till eggplant begins to
stick. Remove from heat stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce fill with one quarter of the sauteed vegetables. Roll up
tortillas place seam side down in baking tin. Top with the rest of the
sauce cilantro. Bake for 15 minutes, until evenly browned.

"Vegetarian Times" September, 1991

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