Ratatouille with Tofu

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 cup carrots finely chopped
• 2 cups eggplant diced
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 4 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.5 cup onion finely chopped
• 4 teaspoons basil pesto 
• 1 cup plum tomatoes chopped
• 0.5 teaspoon salt 
• 11 ounces tofu firm drained finely chopped reduced-fat
• 28 ounce tomato sauce canned
• 1 cup zucchini diced

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add carrot to pan; saut 6 minutes.
3. Add onion, basil, thyme, and garlic; saut 4 minutes.
4. Add tofu, eggplant, and zucchini; saut 4 minutes or until tender.
5. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
6. Remove from heat; stir in cumin, salt, and pepper.