| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | md | Potatoes, thinly sliced and unpeeled |
| 1 | Medium-small green pepper, diced | |
| 1/2 | Mild onion, chopped | |
| 1/2 | Eggplant, peeled and diced | |
| LOTS of sriracha sauce or similar garlicky red sauce | ||
| Rosemary (I use leaf type and crush it a bit in my palm) | ||
| 1/2 | Jar RAGU Hearty Roasted Garlic pasta sauce or other GOOD jar sauce (don't use cheapo generic) | |
| Olive oil | ||
| 1/2 | lb | Crumbled firm tofu, or an equivalent amount of cooked lentils or reconstituted TVP |
| Salt |
INSTRUCTIONS
Fry taters in oil till beginning to brown nicely. Add remaining veggies (except lentils if any ) and stir-fry till all are tender and taters are golden brown. SLATHER with sriracha and add rosemary to taste, then stir-fry another minute. Add spaghetti sauce and tofu/TVP/lentils, stir well and let sit, covered, for about 5 minutes. Add a little liquid if needed. Salt to taste and snarf. Parmesan over the top would be good if you have some handy. Posted to CHILE-HEADS DIGEST V3 #152 Date: Wed, 6 Nov 1996 17:16:20 GMT From: [email protected] (Rain)
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