Veggie Tacos

Ingredients

• 1 small eggplant, cut into 1/2-inch cubes
• 1 1/2 teaspoons coarse salt
• 6 tablespoons olive oil
• 3/4 cup diced onion
• 2 cloves of garlic, finely chopped
• 1 cup diced red bell pepper
• 1 can (28 ounces) tomatoes
• 3/4 pound plum tomatoes, cut into 1-inch cubes
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1/2 cup canned dark-red kidney beans, drained
• 1/2 cup canned chickpeas, drained
• 8 hard corn taco shells
• 2 cups finely shredded iceberg lettuce
• 1 cup diced red onion
• 4 ripe plum tomatoes, diced
• 8 ounces sour cream
• 8 ounces grated Cheddar cheese