Veggie Tacos

Ingredients

• 1 small eggplant, cut into 1/2-inch cubes
• 1 1/2 teaspoons coarse salt
• 6 tablespoons olive oil
• 3/4 cup diced onion
• 2 cloves of garlic, finely chopped
• 1 cup diced red bell pepper
• 1 can (28 ounces) tomatoes
• 3/4 pound plum tomatoes, cut into 1-inch cubes
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1/2 cup canned dark-red kidney beans, drained
• 1/2 cup canned chickpeas, drained
• 8 hard corn taco shells
• 2 cups finely shredded iceberg lettuce
• 1 cup diced red onion
• 4 ripe plum tomatoes, diced
• 8 ounces sour cream
• 8 ounces grated Cheddar cheese

Steps

1. 1. In a colander, sprinkle the salt over the eggplant and let it stand for 1 hour, then pat dry with paper towels. Meanwhile, get 4 tablespoons oil hot in a large skillet over medium heat. Sauté the eggplant until almost tender, using more oil if necessary, and move it to a casserole.
2. 2. In the same skillet over low heat, heat the remaining oil and wilt the onion, garlic and red pepper for 10 minutes. Move them to the casserole. Set the casserole over low heat and add the ingredients listed through the parsley. Cook uncovered for 30 minutes, stirring frequently.
3. 3. Stir in the kidney beans and chickpeas and cook for 15 minutes. The eggplant skin should be tender; adjust the seasoning.
4. 4. Assemble the tacos with 1/4 cup cooked vegetables in each shell. Add shredded lettuce and 1 tablespoon each of the onion and tomatoes on top, then a dollop of sour cream and a sprinkling of cheese. Serve straight away.