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Ratatouille
Serves 5
3 tablespoons extra-virgin olive oil
See Salt (pinch to taste)
2.5 large cloves fresh garlic, minced finely
2 teaspoons of fresh of dried basil
1 eggplant, cut into 1/2 inch cubes, soaked in salted water 1 hour then drained well
1 cup extra-firm tofu, finely crumbled
2 zucchini, sliced thin
2 teaspoons white miso
1 large red onion, sliced into thin rings
3 small, ripe tomatoes, chopped
1 red or orange bell pepper, roasted
Pre-heat oven to 375F
Place oil in a casserole dish with 1 tablespoon of the oil and set this aside
Use remaining oil, basil, and garlic until lightly browned. Stir in the eggplant. Saute until eggplant is soft, about 10-12 minutes. Season lightly with salt and saute 1 minute.
Place eggplant evenly over the bottom of the prepared casserole. Mix crumbled tofu and miso together. Sprinkle a few tablespoons of the tofu mixture over the eggplant. Layer the zucchini over the tofu. Sprinkle with a few tablespoons of the tofu mixture, mushrooms, tofu mixture, bell pepper, tofu, and finally top with tomatoes. Bake, uncovered, 45 minutes. Remove from oven and allow to stand 10 minutes before serving.
Recipe courtesy of Christina Pirello from Cooking the Whole Foods Way
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