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Baked Eggplant and Tofu

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Ingredients
  • 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
  • 1 large onion, sliced
  • 1 entire bulb garlic
  • 12 ounces tub tofu, sliced
  • 1 pound whole wheat spaghetti
  • 1 1/2 cups canned crushed tomatoes
  • 1/3 cup tarragon wine vinegar
Instructions

Put eggplant, onion, garlic and tofu onto a sheet of foil. Sprinkle some lemon pepper on the tofu slices. Bake in a 400F oven for about 40 minutes. Cook spaghetti. Add the veggies, including the garlic, squeezed out. Dressed with crushed tomatoes and tarragon wine vinegar and serve.

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