| 11 | 60 | 334 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 4 |
| 1 small | White onion (diced) |
| 1 small | Zucchini (diced) |
| 4 medium | Tomato (diced and dried, in oil) |
| 4 tbsp | Olive Oil, Extra Virgin |
| 200 gm | Tofu, regular, soft (diced) |
| 4 pepper(s) | Red chili pepper (also chile or chilli) |
| 1 small | Carrots (diced) |
| 1 large pepper(s) | Red bell pepper (chopped) |
| 1 sprig | Thyme, fresh |
| 2 eggplant | Eggplant (sliced and salted) |
| 75 ml | Vegetable stock/broth |
Mix together the onion, carrot, zucchini, pepper, tomatoes and thyme.
Heat the oil in a pan and fry the eggplant slices. Remove them from the pan and add the mixed vegetables. Add the tofu, quench with stock, simmer for 3-5 minutes and season with salt and ground black pepper.
Stack the eggplant slices and the vegetable-tofu mixture on plates and serve garnished with chillis.
| Meat Alternative | 0.3 |
| Vegetables | 9.5 |
