Our neighbors went to Market on the Move and brought us this beautiful eggplant. And peppers. And squash.
It’s “Meat-Free Monday” at our house. And, honestly at this trail-end of the holiday season if I see one more damn cookie or chocolate-covered-whatever, I think I’m going to explode. So a ratatouille sounds just right. Fast and warm, full of yummy vegetables. Easy to make. Thanks to our neighbor’s generosity, now all the ingredients are on hand:
Some diced canned tomatoes (lighten up, purists, it’s December),
some cubed extra-firm organic tofu,
onion, bell pepper, zucchini and the eggplant,
- 1/2 white onion, diced
- 2 Tbsp olive oil
- 2 minced gloves of garlic
- 1 Tbsp tomato paste
- 3 med. zucchini, diced
- 1 small bell pepper, diced
- 1 small eggplant, diced
- 1/2 lb extra firm tofu, diced
- 1 14.5 oz can diced tomatoes, or 3 roma tomatoes, seeded and diced
- 1 Tbsp. basil leaf chiffonade
- Heat a large nonstick skillet. Add the olive oil, saute the onion for a minute or two. Add the garlic and tomato paste, and saute for a minute or two. Add the rest of the diced vegetables and tofu, and saute for a minute or two. Add in the diced tomatoes and basil, stir. Cover and simmer on low for 20-30 minutes.
- Serve with rice. Or pasta. Or by itself with a good crusty loaf.