Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce
1/4 teaspoon olive oil
Use the oil to rub down a 3 1/2 quart casserole dish.
10 ounces firm tofu
1 15 ounce can tomato sauce
1 cup canned tomato puree
1/4 cup minced calamata olives
1/4 cup dry sherry
1 1/2 tablespoons dried oregano crushed
4 cloves garlic minced
several grinds black pepper
3 medium zucchini (about 1 pound)
2 medium fresh tomatoes (about 1 pound)
1 medium eggplant (about 1 pound)
6 slices oatmeal bread or other chewy, whole grain
1 medium yellow onion diced
Drain the tofu and cut it into 1/4-inch slices. Place the slices on a tea towel to drain off the surface water.
Preheat the oven to 350F.
Stir together the tomato sauce, tomato puree, olives, sherry, oregano, garlic, and pepper and set aside.
Cut off the ends of the zucchini and cut it lengthwise into 1/4 inch slices.
Cut out the stem ends of the tomatoes and cut them crosswise into 1/4 inch slices.
Peel the eggplant, discarding the stem, and cut it crosswise into 1/4 inch slices. Cover, and bake for 45-50 minutes, until the vegetables are fork-tender all the way through the casserole. Remove the lid and allow the casserole to stand at room temperature 5-10 minutes before cutting. Serve hot.
How do you assemble the casserole?.....alternate vegetables in layers? What about the tofu and bread? The ingredients are tempting, but what to do with them?
Anonymous, Los Angeles, CA
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