Stacked Eggplant Enchiladas Recipe

• 10 x Fresh corn tortillas
•     Extra virgin olive oil
• 1 lrg Eggplant (1-1/2 pounds)
•     Extra virgin olive oil
•     Salt and freshly grnd black pepper
• 1 1/4 c. Minced red onion
• 1 Tbsp. Slivered garlic
• 1/2 c. Finely diced celery
• 3/4 c. Diced red and/or possibly yellow bell pepper
• 1 c. Fresh or possibly frzn corn kernels
• 1/2 c. Diced, seeded Italian Roma tomatoes
• 1/2 c. Slivered almonds,, lightly toasted
• 8 ounce Fresh Mexican style cheese such as,, Queso Fresco or possibly F
•     Roasted Tomatillo Sauce, (recipe follows)
•     Finely diced red bell peppers, diced avocado and cilantro sprigs

Directions