Indian Eggplant with Tofu

(4 votes)

1 large eggplant, cubed
1 onion, chopped
garlic to taste
1 cup collard greens, coarsely chopped
10 to 16 ounces extra firm tofu, cubed
olive oil
1/2 to 1 tablespoon garam marsala
water as needed
shitake mushrooms - if dried, reserve the soaking liquid
arrowroot or corn starch

Sweat the onion and garlic in olive oil . Add Garam Marsala Add eggplant and cover to cook using a bit of the mushroom water to steam as needed Add greens, mushrooms, tofu and heat through. Can be thickened with arrowroot. Serve over rice or just as is.

Serves: 8-10

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