Eggplant & Tofu Topped Pasta (Patlican & Soya Peynirli Makarna)

Eggplant & Tofu Topped Pasta (Patlican & Soya Peynirli Makarna)

1 lb any type of pasta, cooked

3 Tbsp canola oil

½ lb firm tofu, drained, cut into cubes

2 garlic cloves, minced

1 lb eggplant, peeled and cut into big cubes

1 red or green bell pepper, chopped

1/3 cup soy sauce

1 Tsp sugar

¼ cup fresh basil leaves, chopped

1 tsp salt to taste

Heat canola oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.

Add garlic to the same pan and cook. Stir in eggplant and bell pepper and cook until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and salt to taste. Cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves.

Serve over pasta or rice if desired.