Eggplant and Tofu Casserole with Tomatoes and Garlic
1 medium eggplant (1 to 1 1/4 pounds), unpeeled
Cut eggplant into 3/4-inch cubes. In a heavy, wide casserole, heat oil over medium heat. Stir in garlic and immediately add eggplant, red pepper, salt, and pepper. Sauté stirring, for about 3 minutes. Add tomatoes, pepper flakes, and 1 teaspoon thyme and bring to a boil. Cover and simmer over low heat, stirring often, about 20 minutes or until eggplant is tender. If stew is too thick, add 1 tablespoon reserved tomato juice.
2 tablespoons olive oil
4 large garlic cloves, chopped
1 small red bell pepper, diced
salt and freshly ground pepper
1 28-ounce can plum tomatoes, drained (juice reserved) and coarsely chopped
1/2 teaspoon hot red pepper flakes
1 1/2 teaspoons dried thyme, crumbled
1 14-ounce package tofu, preferably firm
2 tablespoons chopped green onion, cilantro (fresh coriander), or Italian parsley
Thoroughly drain liquid from tofu. Cut tofu into 3/4-inch cubes. Add to casserole, spoon a little sauce over tofu cubes, and sprinkle with salt, pepper, and remaining thyme. Cover and heat gently, without stirring, about 3 minutes. Taste and adjust seasoning. Serve sprinkled with chopped green onion.
Makes 4 main-course servings with rice or pasta
From Faye Levy’s International Vegetable Cookbook
I made this sans tofu and i added a touch of curry and it was YUMMY!!
This is the first time in my life I have used tofu. I thought I would hate it. Well, I just made this recipe and have changed my mind. It is delicious when combined with all these wonderful veggies and flavors!
Wabbit, Montreal, QC
just made this...it is awsome. Added steamed artichoke and portabella mushroom. If you can get real saffron, that would also make it extra tasty.
nate, Location not stated.
Add sugar and salt to taste. Used fresh chinese chilis instead of red pepper, gave it a great after
Richard, Location not stated.
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