Crisp Tortillas with Pattypan Squash, Eggplant, and Tomato
Recipe from Brooke Houlette
1/4 cup extra-virgin olive oil
6 medium pattypan squash, cut into 3/4 inch pieces
2 small eggplants (about 1 lb) cut into 3/4 inch dice
4 medium garlic cloves, minced
1 small chipotle in adobo, minced, with 1 teaspoon adobo sauce (remove the seeds if worried about heat)
1 large tomato, cored and cut into 1/2 inch dice
2 T minced cilantro
1 T lime juice
4 large flour tortillas
4 oz queso fresco (can sub feta or goat cheese), crumbled
1. Heat the oil in a dutch oven over medium heat until shimmering. Add the squash, eggplant, and 1 teaspoon salt and cook, stirring often, until softened and just beginning to color, 8 to 10 minutes. Add the garlic, chile, and adobo sauce and cook until fragrant, about 1 minute. Add the tomato, cover, and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove the cover and, if necessary, simmer for a minute or two to evaporate excess liquid. Stir in the cilantro and lime juice and adjust the seasonings, add more salt to taste.
2. Meanwhile, hea the tortillas one at a time in a large skillet until browned in spots. Place 1 tortilla on each plate. Divide the vegetable mixture among the tortillas and sprinkle with cheese.