Eggplant, Tomato, Spinach Nachos

Look what we got! Guess where we got it! Yeah, our garden. *blush*

So I put it to work for dinner, veggie-nacho style!

I cut up the tomatoes and de-seeded them (because I can’t stand the seeds and seed snot).

And peeled, chopped, and salted/oozed the eggplant (you know, the whole leeching out the bitter juices thing).

Heat some olive oil in a pan and throw in the eggplant. Toss it around, and sprinkle liberally with chili powder and cumin.

Then, add about 1/4 cup of water and cover to let it steam for a while. Keep checking it ever couple minutes, until it’s pretty easy to pierce with a fork or butter knife. Remove the cover and let the rest of the water evaporate (which should be really fast).

In a casserole dish, layer corn chips, cheddar cheese, eggplant…

…tomatoes…

…and whatever else you’d like. I added spinach, and the guy suggested black olives for next time.

Sprinkle with a little more cheese (I used Mexican Blend, just because I had it lying around) and bake about 10 minutes at 350 degrees Fahrenheit, or until all the cheese is melted (even in the middle).

Serve it up! Looking at this picture makes me want a margarita.

Enjoy!