Eggplant-Tomato Saute with Fennel and Fresh Oregano

• 2 Tbs. olive oil
• 1 medium-sized onion, cut into 1-inch slivers
• 2 cloves garlic, minced
• 3 medium-sized Japanese eggplant (about 1 lb. total), halved and cut into 3/4-inch slices
• 8 oz. Italian-seasoned baked tofu, cubed
• 1 fennel bulb, thinly sliced
• 1 yellow bell pepper, seeded and cut into 1/2-inch pieces
• 3 Tbs. chopped fresh oregano
• 6 plum tomatoes, halved and sliced
• Salt and freshly ground black pepper to taste

1. Heat olive oil in large skillet over medium heat.
2. Saute onion 4 to 5 minutes, or until soft.
3. Increase heat to medium-high.
4. Add garlic, eggplant, tofu, fennel, bell pepper and oregano, and cook 5 to 6 minutes, or until eggplant is tender and slightly browned.
5. Stir in tomato slices, salt and pepper.
6. Cook 1 to 2 more minutes, or until tomatoes are heated through.
7. Serve immediately.

olive oil, onion, garlic, total, italianseasoned baked tofu, fennel bulb, yellow bell pepper, fresh oregano, tomatoes, salt

Taken from www.vegetariantimes.com/recipe/eggplant-tomato-saut-with-fennel-and-fresh-oregano/ (may not work)