Spicy Vegetable Tacos

Ingredients

Vegetable Filling:
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

Instructions

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

Heat the remaining oil in the same skillet over low
heat; wilt the onion, garlic and red pepper for 10 minutes,
then add to the casserole. Place casserole over low
heat and add the ingredients up through the parsley.
Cook, uncovered, stirring frequently, for 30 minutes.

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

Prepare the tacos: Place 1/4 cup of the cooked veggies
in each taco shell. Top with some shredded lettuce and
1 tablespoon each of the onion and tomatoes. Dollop
with sour cream and sprinkle with cheese. Serve immediately.