Eggplant Tacos

I seem to buy an eggplant, only to have it get mushy before I have a chance to eat it.  I always have big plans to make dip or some kind of pasta dish.  Yet time after time, those aubergine beauties go the way of the garbage can.  Not so today!  OK, today's specimen was on the verge of badness.  One more day and that sucker was mush.  I had to discard most of it, but there was just enough for tacos.  I'm not sure where the idea came from, but I figured I had nothing to lose trying it out.  I made them with ingredients that I had on hand, pantry spices and veggies in the crisper.  And the results?  Pretty darn good, if I may say so.  Alreay a whole slew of ideas for modification or embelishment are floating through my brain.

Eggplant Tacos

1-2 T oil (I used grapeseed due to it's neutral flavor)

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

1 small-medium sized yellow or red bell pepper

salt

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.