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Heat oil in heavy, large skillet over medium heat. Add onion and garlic and saute until translucent, about 8 minutes. Add eggplant and bell pepper and cook until soft, stirring frequently, about 20 minutes. Mix in tomatoes and spices. Season with salt and pepper. Cook until tomatoes are soft, about 10 minutes. Mix in the salsa. Note: this can be prepared up to 2 days in advance. Refrigerate. Rewarm before continuing. Preheat oven to 375F. Divide tortilla chips between two oven-proof serving platters. Top with eggplant mixture. Sprinkle 1/2 cup cheese over each. Bake until cheese melts,about 10 minutes. Top with sour cream and avocado slices. Serve immediately.
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution