Veggie Tacos

Ingredients for Veggie Tacos

• 1 small aubergine, cut into 1/2-inch cubes

• 1 1/2 teaspoons coarse salt

• 6 tablespoons olive oil

• 180ml diced onion

• 2 cloves of garlic, finely chopped

• 150g diced red pepper

• 1 can (800g) tomatoes

• 350g plum tomatoes, cut into 1-inch cubes

• 1 tablespoon chilli powder

• 1 1/2 teaspoons cumin

• Salt and pepper, to taste

• 1/4 tazza di prezzemolo tritato

• 1/2 cup canned dark-red kidney beans, drained

• 120ml canned chickpeas, drained

• 8 hard corn taco shells

• 2 cups finely shredded iceberg lettuce

• 1 cup diced red onion

• 4 ripe plum tomatoes, diced

• 230g soured cream

• 230g grated Cheddar cheese

1. Place the aubergine in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 60ml of the oil in a large skillet over medium heat. Add the aubergine and sauté until almost tender, adding more oil if necessary. Remove to a casserole.

2. 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.

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

4. Prepare the tacos: Place 60ml the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with soured cream and sprinkle with cheese. Serve immediately.

Avvertenza

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