Middle East Vegetable Tacos

 

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

1/2

cup Yoplait® plain fat-free yogurt (from 32 ounce package)

• 1 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.
• 2 Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.
• 3 Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.