Ingredients
1
tablespoon olive or vegetable oil
1
medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
1
medium red bell pepper, cut into 1/2-inch strips
1
medium onion, cut into 1/2-inch wedges
1
can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
1/4
teaspoon salt
1
container (8 oz) refrigerated hummus
12
taco shells
Plain yogurt or sour cream, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.
