Number of servings : 4
Prep time: 10 Minutes
Cooking time: 20 Minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 eggplant (10 ounces), cubed
1 butternut squash (1 1/2 pounds), halved, seeded, peeled and cubed
1 large zucchini (6 ounces), cubed
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 garlic clove, crushed
1 can (14 1/2 ounces), tomatoes
1 large ripe avocado Juice of 1/2 lime
3 ripe tomatoes, diced
1/2 red onion, finely chopped
1/4 cup chopped cilantro
8 taco shells
8 ounces plain low-fat yogurt
Lime wedges and fresh cilantro for garnish
In large saucepan over medium-high heat, heat oil. Add white onion and eggplant, and sauté, stirring frequently, until vegetables are lightly browned.
Add squash and zucchini. Stir in chile powder, cumin, and garlic. Pour in canned tomatoes with their juice. Add salt and pepper to taste. Heat to boiling, breaking up tomatoes with wooden spoon. Cover and simmer 15 minutes, stirring occasionally, until squash is just tender. Check during cooking and add water, if needed, to prevent vegetables from sticking.
Meanwhile, preheat oven to 350°F. To make guacamole, halve and pit avocado, scoop out flesh into a bowl and mash with lime juice. To make salsa, in a separate bowl, mix together fresh tomatoes, red onion, and cilantro. Set guacamole and salsa aside.
Put taco shells on baking sheet and warm in oven for 3 to 4 minutes. Transfer shells to serving plates. Fill with eggplant mixture. Top with guacamole, yogurt, and salsa. Garnish with lime wedges and cilantro, and serve.