Eggplant-Tomato Sautee With Fennel And Fresh Oregano
Preparation Time: 15 minutes
Cooking Time: 15 minutes
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 has 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 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
Salt and freshly ground black pepper to taste
1. Heat olive oil in large skillet over medium heat. Sautee 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.
PER SERVING: 160 CAL; 9 G PROT; 8 G TOTAL FAT ( 1 SAT. FAT) ; 15 G CARB.; 135 MG SOD.; 6 G FIBER; 5 G SUGARS
By: Vegetarian Times