Ingredients Jump to Instructions ↓

  1. 1 large onion, halved and cut into thin wedges

  2. 3 cloves garlic, minced

  3. 3 tablespoons paprika

  4. 1/2 teaspoon red pepper

  5. 1 teaspoon salt

  6. 1 1/2 - 2 pounds eggplant (about 2 medium) cut into 1-inch cubes

  7. 2 bell peppers, any color, sliced (I used red and yellow)

  8. 1 cup vegetable broth

  9. 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)

  10. 1/8 teaspoon Liquid Smoke flavoring

  11. 1/2 cup tofu sour cream (see below)

Instructions Jump to Ingredients ↑

  1. In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5 to 8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15 to 20 minutes.

  2. When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice.

  3. Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.


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