Recipe - Spicy Tofu With Parmesan Biscuits

1 pack Tofu
1 Red onion; minced
2 Cloves garlic; thinly
chopped
1 Courgette; cut into batons
One half Red pepper; cut or sliced up
One half Green pepper; cut or sliced up
One half Aubergine; cut into smallish
; pieces
5 Tomatoes
Fresh parmesan cheese;
grated
Vegetable oil for deep
frying
8 Unwashed basil leaves

Cut the tofu into small cubes. Place the red onion, most of the garlic and
some oil in a pan. Lightly saut‚, adding the tofu, courgettes, peppers
(leaving some for the puree) and aubergine. Add 3 chopped tomatoes and
allow to simmer. Make a puree out of the remaining tomatoes, peppers,
garlic and water. Add to the pan.

Place the parmesan into metal rings on a baking tray. Press down to form
biscuit shapes. Remove metal rings and place in the oven for 4 minutes or
until light brown in colour.

Deep fry the basil in the vegetable oil for a few seconds or until the
basil becomes limp and translucent.

Place the ratatouille onto the biscuits, building up a few layers, and
decorate with the deepfried basil.

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