Recipe - Roasted Sweet Pepper And Eggplant Pasta

1 pound Tofu, firm frozen
1 small Eggplant (about Three fourths lb)
1 Red pepper sweet
1 Green pepper sweet
1 Yellow pepper sweet
4 Garlic cloves
1 cup Italian parsley, fresh
Loosely packed
1 cup Basil, fresh loosely
Packed
1 tablespoon Tamari or soy sauce
1 tablespoon Red wine vinegar
2 tablespoon Olive oil extra virgin
1 small Onion chopped
8 ounce Linguine cooked al dente

Thaw tofu, squeeze dry and cut into 1" x 1/2" x 1/8" strips.

Roast the peppers and eggplant under the broiler or on a grill until the
skins are blistered all over.

Seal the blistered vegetables in a paper bag to "sweat" for about 10
minutes.

Peel theskins and cut the vegetables into 1/2" strips.

Blend the garlic, parsley, basil, tamari, vinegar and one tablespoon of the
olive oil.

Pour this mixture over the prepared tofu strips and marinate for at least
30 minutes.

Saute the onion for two to three minutes in the remaining tablespoon of
olive oil.

Drain the marinated tofu slices and saute them with the onion.

Addthe strips of eggplant and peppers and stir fry until heated through.

Serve over hot linguine.

Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE

Recipe By :

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip