Dice the eggplants first and put them in a colander over a sink, sprinkle with a teaspoon of salt and toss to cover with salt. (This helps to remove some of the bitterness from the eggplants. Dice/mince remaining veggies, onion, garlic, and oregano, if using, Heat a large skillet over medium-high heat and lightly coat the bottom with 1-2 tablespoons of olive oil. Add the onion and garlic and cook about 1 minute until the garlic is fragrant. Add the oregano if using. Rinse the eggplant with water and shake well to remove as much water as possible. Add eggplant and other veggies to the pan and still well to combine. Sprinkle with the spices; add salt and pepper to taste. Cook, stirring frequently, about 5 minutes. Reduce heat to medium and cook until the veggies are soft, about 10 more minutes. While the veggies are cooking, warm your tortillas in a dry skillet over medium low heat until they are soft – about 20 seconds per side. Place veggies in a serving bowl and serve along
with tortillas, cheese, and hot sauce.