Recipe - Eggplant Tofu Curry

4 lg Eggplants
One half cup Canola oil
4 cup Onions; chopped
8 Garlic cloves; minced
6 Tomatoes; peeled and chopped
One half teaspoon Black pepper
One fourth teaspoon Red chiles; crushed
One half teaspoon Turmeric
2 tablespoon Ground coriander
2 pack Silken extrafirm MoriNu
tofu; cubed
2 teaspoon Garam masala (available in
Indian markets)
One half cup Cilantro, fresh; chopped

Poke several holes in each eggplant with a fork. Bake at 400 degrees for
about 45 minutes or until they are soft. Let cool and then peel and chop
them. Saute onions and garlic in oil in a large skillet. When onions are
soft add spices and saute for 23 minutes.
Add tomatoes and cook for 5 minutes more. Add the eggplant and cook
another 510 minutes so the flavors can combine. Add cubed tofu, garam
masala and fresh cilantro before serving. Serves 68

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini