My original plan when I came home from the produce market was to put together a nice traditional ratatouille. Except what I really wanted was nachos! Oh, you’ve never eaten nachos with eggplant before? Me neither, but it was pretty good. And of course I didn’t have tortilla chips in the house either, so I made some by cutting a wrap into triangles and putting them in the toaster oven for 10 minutes.
1 T olive oil
1 onion, sliced
1 zucchini, diced
1 eggplant, peeled and diced
10 mushrooms, sliced
1 (14.5 oz.) can diced tomatoes in juice
1 (15 oz.) can black beans, rinsed and drained
1 T chili powder
Dash cayenne pepper
Heat olive oil in a large frying pan over medium heat. Add onion, zucchini, eggplant, and mushrooms and cook until softened, about 20-25 minutes. Add tomatoes, beans, chili powder and cayenne and simmer for 10-15 minutes, until cooked through. Serve on your choice of tortilla chips, topped with shredded cheddar.