VEGGIE-FUL: Eggplant-zucchini-pepper enchiladas. (Ricardo DeAratanha / Los Angeles Times / April 29, 2014)

Total time: About 1 1/2 hours

Servings: 4 to 6

Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.

Ancho sauce

4 dried ancho chiles

3 large cloves garlic, unpeeled

1 teaspoon dried oregano, preferably Mexican

3/4 teaspoon coarse sea salt

1. Remove the stems and seeds from the chiles and place the peppers in a glass bowl. Pour boiling water over to cover by 3 inches and let them soak until very soft, about 30 minutes.

2. Drain the peppers and place them in a blender with the garlic and oregano. Strain the soaking water and add 1 1/2 cups to the blender. Puree until smooth. Strain the mixture through a sieve into a clean, shallow pie plate; season with salt and set aside.

Enchiladas and assembly

4 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 medium onion, diced

1 medium red pepper, cored, seeded and cut into 1/2 -inch dice

1 teaspoon coarse sea salt, divided

1 medium white eggplant, peeled and cut into 1/2 -inch dice

2 long, slender zucchini, trimmed and cut into 1/2 -inch dice

2 teaspoons dried oregano, preferably Mexican