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