Ingredients
- 4 corn tortillas
- 2 cilantro (minced)
- 1/2 c cubed eggplant
- 1/2 c salsa sauce
- 3/8 c thinly onions (sliced)
- 1/4 c zucchini (grated)
- 1 tb sherry
- 1 ts olive oil
- 1 slice garlic clove
- 1/4 packages green chilies (diced)
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
