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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.
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.
- Calories 160
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- 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