Ratatouille Baked with Penne

1/2  cup		small eggplant
1  cup		zucchini, thickly sliced
7  ounces		firm tofu, cubed
3  tablespoons		dark soy sauce
3		garlic clove,s crushed
2  teaspoons		sesame seeds
1  cup		red bell pepper, seeded and sliced
1/2  cup		onion, finely chopped
2/3  cup		vegetable stock
3		firm ripe tomatoes, skinned, seeded,s and quartered
1  tablespoon		Chopped mixed herbs
8  ounces		penne or other pasta shapes
2  pints		salt and black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Ratatouille Baked with Penne ingredients. The serving size for any ingredient in Ratatouille Baked with Penne may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1)Wash the eggplant and cut into 1 inch cubes. Put into a colander with the zucchini, sprinkle with salt and allow to drain for 30 minutes.

2)Mix the tofu with soy sauce, garlic, and sesame seeds. Cover and marinate for 30 minutes.

3)Put the pepper, onion, and garlic into a saucepan with the stock. Bring to a boil, cover and cook for 5 minutes until tender. Remove the lid and boil until tender. Remove the lid and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan and cook for another 3 minutes, then add the rinsed eggplant and zucchini and cook until tender. Season to taste.

4)Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package instructions, until al dente, then drain thoroughly. Preheat the broiler. Toss the pasta with the vegetables and tofu. Transfer to a shallow ovenproof dish and broil until lightly toasted. Serve with bread.