Eggplant Enchiladas

4 medium Japanese eggplants–or 1 medium eggplant
vegetable oil cooking spray
5 large tomatoes–peeled, seeded, cut in 1/2″ dice–
or 1 28-oz. can Italian peeled tomatoes–drained and coarsely chopped
2 teaspoons dried basil
2 cloves garlic — minced
1 tablespoon tomato paste
1 teaspoon salt1/2 teaspoon pepper
1/2 teaspoon sugar
1 container prepared Alfredo sauce (10-oz.)
1/2 cup dry white wine
1 16-oz. pkg. flour or corn tortillas (6-7″)

Preheat broiler.

Peel eggplant and cut lengthwise into 1/4″-thick slices. Set on a kitchen towel to drain 5 minutes on each side. Pat dry.

Set eggplant slices in a single layer on a lightly oiled baking sheet. Spray lightly with vegetable oil. Broil slices as close to heat as possible until light brown, turning over with tongs and watching carefully to prevent scorching, 2 to 3 minutes on each side. Transfer slices to a platter to cool. Cut each slice lengthwise into 1/4″ strips. Reduce oven temperature to 375F.

In a large nonreactive flameproof casserole, combine tomatoes, basil, garlic, tomato paste, salt, pepper, and sugar. Partially cover and cook over medium heat until mixture thickens, 10 to 15 minutes. Add cooked eggplant to tomato mixture. Remove from heat.

To assemble enchiladas, in a medium bowl, mix Alfredo sauce with wine. Spoon a little sauce on bottom of a 7 x 11″ baking dish. Fill tortillas with equal amounts of eggplant and tomato filling. Roll tortillas up, jelly-roll style, and set snugly in baking dish. Top with remaining Alfredo sauce.

Bake until bubbly, 25 to 30 minutes. Serve hot.