Recipe Archives->Vegetarian->Eggplant Tofu

BAKED EGGPLANT AND TOFU

6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 entire bulb garlic
12 ounce tub tofu, sliced 
1 pound whole wheat spaghetti
1 1/2 cup canned crushed tomatoes
1/3 cup tarragon wine vinegar

Put eggplant, onion, garlic and tofu  onto a sheet of foil.  Sprinkle
some lemon pepper on the tofu slices.

Bake in a 400F oven for about 40 minutes.

Cook spaghetti.  Add the veggies, including the garlic, squeezed
out.

Dressed with crushed tomatoes and tarragon wine vinegar and serve.

Printable version: eggplant-tofu.txt.