Eggplant-Tomato Sauté with Fennel and Fresh Oregano
Instead of serving this over rice or pasta, try it wrapped in warmed pita bread with a sprinkling of feta cheese. If you cant find the slender Japanese eggplant, just substitute
regular eggplant thats been peeled and cut into cubes.
2 Tbs. olive oil
1 medium-sized onion, cut into 1-inch slivers
2 cloves garlic, minced
3 medium-sized Japanese eggplant (about 1 lb. total), halved and cut into ¾-inch slices
8 oz. Italian-seasoned baked tofu, cubed
1 fennel bulb, thinly sliced
1 yellow bell pepper, seeded and cut into ½-inch pieces
3 Tbs. chopped fresh oregano
6 plum tomatoes, halved and sliced
- Heat olive oil in large skillet over medium heat. Sauté onion 4 to 5 minutes, or until soft.
- Increase heat to medium-high. Add garlic, eggplant, tofu, fennel, bell pepper and oregano, and cook 5 to 6 minutes, or until eggplant is tender and slightly browned. Stir in tomato slices, salt and pepper. Cook 1 to 2 more minutes, or until tomatoes are heated through. Serve immediately.