Eggplant and tofu pan

Ingredients for 3 servings:

• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 3 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 m.-large eggplant(s)
• 1 can of tomatoes (pieces)
• e.g. salt and pepper
• 200 g tofu, diced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly sauté the chopped onion and garlic with the tomato paste and Worcestershire sauce in a non-stick pan. Add the diced tofu and fry briefly. Then add the half-sliced ​​eggplant, stir, and continue frying. Since the eggplant absorbs water, no vegetable stock or deglaze is necessary. Now add the can of peeled tomatoes, stir, season with salt and pepper, and sauté until tender. The cooking time depends on the eggplant; about 5-10 minutes is enough to ensure the vegetables remain firm to the bite. I serve it with quinoa, brown rice, or bulgur.