Braised tempeh napoletano

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
6 Garlic cloves; minced
1 medium Onion; diced
2 smalls Zucchini; halved lengthwise and thinly sliced
1 large Green pepper; diced (1/2-in. dice)
8 ounces Tempeh; cut into 1/2-inch cubes
1½ cup Tomatoes, peeled; chopped finely, with their juice (from a 16 oz. can)
2 tablespoons Dry vermouth or dry redor white wine
¼ teaspoon Basil
¼ teaspoon Marjoram
¼ teaspoon Oregano
¼ teaspoon Salt
Pepper to taste

Directions

Heat the olvie oil in a large skillet over medium high heat, then add the garlic and onion, and saute for 2 minutes, tossing frequently. A dd the zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and cook, tossing occasionally for 5 more minutes.

Add the tomaotes, vermouth, and all of the remaining ingredients, and stir well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or until the suace is fragrant and thickened. Do not overcook the vegetables; they should still retain a slight crunchiness. Serve immediately, or cover and chill up to 24 hours, then reheat slowly until piping hot.

From the files of DEEANNE

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