1 clove garlic, minced (add more if you like)
1 t ground cumin
1/4 t cinnamon
1/4-1/2 t chipotle chili powder (or to taste)
1-2 cups diced eggplant, salted and sweated
Heat oil in a skillet over medium-high heat. Add garlic, cumin, cinnamon, and chili powder, tossing in the oil to disperse flavor and toast the spices. Add eggplant and bell peppers. Saute until veggies are tender, approx 5-10 minutes. Season with salt to taste. Put filling in corn tortillas and top with sour cream and green onion.
Other optional granishes: fresh cilantro, diced tomato, shredded cheese
*This would also make an excellent filling for veggie burritos.
This was such a simple recipe, but it can pack quite a punch. It is easy to modify the spices to your own palate (mild all the way up to mouth burning goodness.) The cinnamon gives the filling such a unique flavor. The tacos by themselves are a great snack or a light meal. For a full meal you can serve them with rice and beans.