1 1/2 to 2poundseggplantabout 2 medium cut into 1-inch cubes
2bell peppersany color, sliced (I used red and yellow)
1 14-ounce candiced tomatoesI used Muir Glen Fire Roasted
1/2cuptofu sour creamsee below
Tofu Sour Cream:
1/2packagesilken tofu(about 6 ounces)
1/2tablespooncashew butter or tahini
Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
In a large, non-stick saucepan, saute the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender and beginning to fall apart, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice. Serves 4-6.
Nutritional info includes optional ingredients, including salt and Imagine’s No-Chicken broth. Reduce salt and use salt-free broth to lower sodium.