Tacos with salsa and guacamole | Reader's Digest Australia

Ingredients

• Eggplant and pumpkin filling
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 eggplant, about 280 g, cubed
• 1 butternut pumpkin, about 700 g, halved, seeded, peeled and cubed
• 1 large zucchini, about 170 g, cubed
• ¼ teaspoon chilli powder
• ½ teaspoon ground cumin
• 1 clove garlic, crushed
• 1 can tomatoes, about 400 g
• salt and pepper
• Guacamole
• 1 large ripe avocado
• juice of ½ lime
• Tomato salsa
• 3 ripe tomatoes, diced
• ½ red onion, finely chopped
• ⅓ cup chopped fresh coriander
• 8 taco shells, about 85 g in total
• ⅔ cup (160 g) low–fat natural yogurt
• pinch of paprika
• lime wedges
• sprigs of fresh coriander to garnish