Roasted sweet pepper and eggplant pasta

4 Servings

Ingredients

Quantity Ingredient
1 pounds Tofu, firm -- frozen
1 small Eggplant (about 3/4 lb)
1 Red pepper -- sweet
1 Green pepper -- sweet
1 Yellow pepper -- sweet
4 Garlic cloves
1 cup Italian parsley, fresh
Loosely packed
1 cup Basil, fresh -- loosely
Packed
1 tablespoon Tamari or soy sauce
1 tablespoon Red wine vinegar
2 tablespoons Olive oil -- extra virgin
1 small Onion -- chopped
8 ounces Linguine -- cooked al dente

Directions

Thaw tofu, squeeze dry and cut into 1" x ½" x ⅛" strips.

Roast the peppers and eggplant under the broiler or on a grill until the skins are blistered all over.

Seal the blistered vegetables in a paper bag to "sweat" for about 10 minutes.

Peel theskins and cut the vegetables into ½" strips.

Blend the garlic, parsley, basil, tamari, vinegar and one tablespoon of the olive oil.

Pour this mixture over the prepared tofu strips and marinate for at least 30 minutes.

Saute the onion for two to three minutes in the remaining tablespoon of olive oil.

Drain the marinated tofu slices and saute them with the onion.

Addthe strips of eggplant and peppers and stir fry until heated through.

Serve over hot linguine.

Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE Recipe By :

From: Date: 05/27 File

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