Aubergine a funghetto with tofu and cherry tomatoes

Ingredients

For 1 serving

• Eggplant250 g
• Tofu170 g
• Cherry tomatoes150 g
• Garlic1 clove
• Basil5 g
• Dried oregano1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Wash and trim the aubergines and cut them into cubes of about 2 cm; drain and pat dry the tofu and dice it into cubes of about 1.5 cm; wash and halve the cherry tomatoes; crush and peel the garlic clove.
2. Heat half the oil in a wide frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden; season with salt and set aside.
3. In the same pan heat the remaining oil with the garlic, add the aubergines and cook over medium heat for 10 minutes, stirring often, until golden and soft; if they stick add a splash of water.
4. Add the cherry tomatoes, season with salt and cook for another 5 minutes, until they soften into a light sauce.
5. Remove the garlic, stir in the tofu, oregano and torn basil, adjust the salt and serve.