Categories: Entree, Vegetarian

Ingredients

• 1 small eggplant, cut into 1/2-inch cubes
• 1 1/2 teaspoons salt
• 6 Tablespoons olive oil
• 3/4 cup diced onion
• 2 cloves of garlic, chopped
• 1 cup diced red bell pepper
• 1 can (28 oz.) tomatoes
• 3/4 lb. tomatoes, cut into 1-inch cubes
• 1 Tablespoon chili powder
• 1 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup canned dark-red kidney beans, rinsed and drained
• 1/2 cup canned chickpeas, rinsed and drained

Directions

1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels.

2. Meanwhile, heat 4 Tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.

3. Heat the remaining oil over low heat with onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up to the beans. Cook, uncovered, stirring frequently, for 30 minutes.

4. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.

5. Prepare the tacos: place ¼ cup of the cooked veggies in each taco shell. Garnish as desired.

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