firm tofu cubed
eggplant
onion
garlic
roasted red peppers
olive oil
parmesan cheese
your choice pasta
fresh basil
Sautee cubed tofu until browned. Set aside. Chop eggplant into 1/2" cubes. No need to peel. Sautee in separate pan in olive oil for 5 minutes. Add garlic, onion. Continue to sautee until vegetables are tender to your liking. Add chopped bottled roasted red peppers and chopped basil. Combine with tofu.
Serve over pasta, Sprinkle with parmesan cheese.
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