Ingredients:
2 tablespoons olive oil
1 onions, chopped
2 garlic cloves, minced
1 eggplants, peeled and diced
1 bell peppers, chopped
2 tomatoes, chopped
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
salt and pepper
1/4 cup hot salsa ( your favorite kind)
1 cup monterey jack cheese, grated
1 cup sour cream (optional)
1 avocados, sliced (optional)
tortilla chips
Directions:
Heat oil in a heavy, large skillet over medium heat.
Add onion and garlic and saute until translucent, about 8 minutes.
Add eggplant and bell pepper and cook until soft, stirring frequently, about 20 minutes.
Mix in tomatoes and spices, salt and pepper.
Cook until tomatoes are soft, about 10 minutes.
Mix in salsa.
Preheat oven to 375.
DDivide tortilla chips between two oven proof serving platters.
Top with vegetable mixture and grated cheese.
Bake until cheese melts, about 10 minutes.
Top with sour cream and avocado slices.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.