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.
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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.
Ingredients
- 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
Preparation
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
- 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