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