Servings: 4 servings, 545 each serving

1 medium eggplant (about 1 lb) 1 medium eggplant (about 1 lb)
1/4 cup olive oil ¼ cup olive oil
1 Tbsp chili powder 1 Tbsp chili powder
1 zucchini 1 zucchini
1 small sweet potato 1 small sweet potato
1 red bell pepper 1 red bell pepper
1 (10 oz) can  diced tomatoes with green chilies 1 (10 oz) can  diced tomatoes with green chilies
1 (15 oz) can black beans, drained 1 (15 oz) can black beans, drained
1 (15 oz) can cannellini beans, drained 1 (15 oz) can cannellini beans, drained
8 taco shells or soft corn tortillas 8 taco shells or soft corn tortillas
low-fat sour cream low-fat sour cream

Cut the eggplant into ½-inch cubes. Heat the oil in a large saucepan and fry the eggplant with the chili powder for about 5 min. on medium heat. Stir frequently. While eggplant cooks, cut the zucchini, sweet potato and bell pepper into ½-inch cubes.
Add the potatoes to the pan and cook for 5 min. Add the peppers and zucchini and sauté for 5 min. Add the canned tomatoes and beans and cook for 10 min., or until all the vegetables are cooked through. Season with salt (in moderation) and pepper. Serve in taco shells or corn tortillas and sour cream.