Eggplant-Tomato Sauté with Fennel and Fresh Oregano
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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