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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 can’t find the slender Japanese eggplant, just substitute
regular eggplant that’s been peeled and cut into cubes.

Ingredients: 

Ingredients: 

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2 Tbs. olive oil
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1 medium-sized onion, cut into 1-inch slivers
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2 cloves garlic, minced
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3 medium-sized Japanese eggplant (about 1 lb. total), halved and cut into ¾-inch slices
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8 oz. Italian-seasoned baked tofu, cubed
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1 fennel bulb, thinly sliced
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1 yellow bell pepper, seeded and cut into ½-inch pieces
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3 Tbs. chopped fresh oregano
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6 plum tomatoes, halved and sliced

Instructions: 

  1. Heat olive oil in large skillet over medium heat. Sauté onion 4 to 5 minutes, or until soft.
  2. 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.

 

Nutrition Information: 

Calories: 
160
Protein: 
9 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
15 g
Cholesterol: 
mg
Sodium: 
135 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
SERVES 6