Eggplant Enchiladas

In a 5-quart pan over medium heat, melt butter. Add eggplant and garlic and cook, stirring often, until eggplant is soft (about 15 minutes).

Stir in onion and green pepper and continue cooking for 10 more minutes.

Remove from heat and add chilies, 1 1/2 cups of the cheese, and salt and pepper to taste.

In a frying pan, heat enchilada sauce until steamy. Dip each tortilla in sauce to soften. Spoon about 3 tablespoons of the eggplant mixture down center of each tortilla.

Roll to enclose filling and arrange, seam side down, in a shallow 3-quart casserole or 9 by 13-inch baking dish. Spoon remaining sauce and cheese over tortillas. (At this point you can cover and refrigerate until next day.)

Bake, uncovered, in a 350 degrees F oven for about 20 minutes (30 minutes, if refrigerated) or until heated through.

Place garnishes in separate bowls to pass at the table.