Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

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.

back to fatfreevegan.com

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:1 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy