Submitted by: Courtney (from Vegetarian Times)

If you can’t find Japanese eggplant, just substitute regular eggplant that has been peeled and cut into cubes (note from VT)

1 med. sized onion, cut into 1 inch slivers
2 cloves garlic, minced
3 med. sized Japanese eggplants (about 1 lb. total) halved and cut
into 3/4 inch slices
8 oz. Italian-seasoned baked light tofu, cubed
1 fennel bulb, thinly sliced
1 yellow bell pepper, seeded and cut into 1/2 inch pieces
3 Tbs. fresh chopped oregano
6 plum tomatoes, halved and sliced
salt and fresh pepper to taste

Spray large skillet over med. heat with cooking spray. Sauté onion 4-5 min. or until soft. Increase heat to med. high. Add garlic, eggplant, tofu, fennel, bell pepper, and oregano and cook 5-6 min. or until eggplant is tender and slightly browned. (Add more cooking spray or other sauté liquid as needed.)

Stir in tomato slices, salt and pepper. Cook 1-2 min. more, until tomatoes are heated through. Serve.

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