Yield: 6 servings
|¼ cup||Sun-dried tomatoes|
|½ cup||Onion, diced|
|½ cup||Celery, diced|
|½ cup||Carrots, diced|
|½ cup||Red bell pepper, diced|
|1 tablespoon||Olive oil|
|½ cup||Zucchini, diced|
|½ cup||Eggplant, peeled & seeded, diced|
|1½ teaspoon||Garlic, minced|
|½ cup||Mushrooms, diced|
|2 cups||Roma tomatoes, diced|
|¼ pounds||Tofu, firm, diced|
|½ teaspoon||Black pepper|
|1 teaspoon||Garlic, granulated|
Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
Dice & set aside.
Cook spaghetti according to instructions, rinse, drain & set aside.
Heat oil & saute onion, celery, carrots & red bell pepper in a large skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes followed by the zucchini, eggplant, garlic, mushrooms, tomatoes & tofu. Cook over a low heat until the liquid has evaporated.
Stir in the rest of the ingredients. Place spaghetti on a large serving platter, top with sauce & serve.
Mark's Notes: Ensure that these vegetables are finely diced so that they can cook quickly & you can get a medley of tastes in your mouth.
I do not cook the spaghetti while the sauce is cooking. While there is a risk of overcooking when the vegetables are diced this small, I still prefer to cook my sauce, let it sit to allow the flavours to develop & then serve over freshly cooked pasta. I hate cold pasta with hot sauces. Also, add a handful of finely chopped fresh parsley just before serving.
"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By INTERCOOK On 11-23-95