Eggplant-Tomato Sauté with Fennel and Fresh Oregano Recipe - Vegetarian Times

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.

  • 6Servings


  • 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 3/4-inch slices
  • 8 oz. Italian-seasoned baked tofu, cubed
  • 1 fennel bulb, thinly sliced
  • 1 yellow bell pepper, seeded and cut into 1/2-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.

Nutrition Information

  • Calories: 160
  • Carbohydrate Content: 15 g
  • Fat Content: 8 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 135 mg
  • Sugar Content: 5 g