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

For the tacos:

• 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

Description

You Can Make The Veggie Filling A Day Ahead And Refrigerate. Simply Reheat 1 1/2 Hours Before Filling The Tacos.

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