Here's another -- this is better than you would ever imagine:
EGGPLANT ENCHILADAS
2 tablespoons butter
1 1/2 pounds eggplant, cut into 1/2-inch cubes
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
4 ounce can diced chilies
2 1/2 cups shredded cheddar cheese
salt and pepper
2 cans enchilada sauce (10 ounces each)
one dozen corn tortillas
plain yogurt
chopped cilantro
Melt butter in skillet and sauté egg plant and garlic until soft, about 15 minutes. Add onion and green pepper, cook 10 minutes more. Add chilies, 1 1/2 cups cheese, and salt and pepper, and mix well.
Heat enchilada sauce until steamy in small frying pan. Dip a tortilla in sauce until soft; spoon vegetable mixture down center and roll to enclose filling. Arrange in greased 9 x 13 pan. Repeat with each tortilla. Cover all with remaining sauce and cheese.
Bake, uncovered, 20 minutes at 350° (if cold, baked, covered with foil for 20 minutes, then uncovered 20 minutes).
Serve with yogurt and chopped cilantro.