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| 4 | Corn Tortillas |
| 1/2 Tasse | Salsa sauce |
| 1 Teelöffel | olive oil |
| 1/3 Tasse | onions thinly sliced |
| 1 | Garlic clove sliced |
| 1/2 Tasse | Cubed eggplant |
| 1/4 Tasse | zucchini grated |
| 1 Esslöffel | sherry optional |
| 1/4 Dose | Diced green chilies |
| 2 Esslöffel | cilantro minced |
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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.
Beach, Ca (310)-543-0439 (1:102/125)
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