|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.