INGREDIENTS

INSTRUCTIONS

Char pepper on all sides.  Transfer to a covered bowl & set aside.
Grill eggplants for at least 15 minutes. Rub off skins of both pepper
& eggplant. Seed, devein & mince pepper. Cut eggplant lengthwise into
3/8" thick slices.  Spray olive oil on both sides. Grill slices till
golden & cut into 1/4" dice.  Combine in a bowl the eggplant, pepper,
jalapeno, herbs, saffron &  tofu. Season lightly.  Place about 1/2 tb
of filling in centre of  each won ton wrapper. Brush the edges of the
wrapper with water &  press one edge over the other, forming a
semi-circle.  Press tightly  to seal the entire edge. Repeat with
remaining wrappers.  Lay a round of parchment paper in a steam basket.
Cover it with a  single layer of won ton wrappers & spray with olive
oil. Top with a  parchment round & continue to layer & spray won tons
in between  rounds of parchment. Cover pot & steam over boiling water
for 5  minutes. Set aside covered.  Place a soup pot over high heat.
Add stock & reduce it to 3 1/2 cups.  Lower heat & drop in carrots &
cook 2 to 3 minutes. Add snow peas &  tomato & cook for 1 minute.
Remove from heat; add won tons, ginger &  cilantro. Serve in shallow
bowls, allowing 6 won tons to one person.  Each serving can be drizzled
with olive oil.  Serve with Carrot Slaw & Pine Nut & Orange Wild Rice
Salad for a lunch  meal.  Yamuna Devi, "Yamuna's Table"

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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 20.9mg
Sodium: 1017mg
Potassium: 700.4mg
Carbohydrates: 74.6g
Fiber: 5.9g
Sugar: 8.7g
Protein: 19.5g