6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 head garlic left whole
1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
I put all this onto a big sheet of foil, eliminates clean-up doncha
know. I sprinkled some lemon pepper on the tofu slices.
I baked all this in a 400F oven for about 40 minutes, everything looked
well roasted by then.
I boiled 1 pound whole wheat spaghetti
added all the veggies, including the garlic, squeezed out
dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
tarragon wine vinegar.
