Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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