| 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: rain@hothouse.iglou.com (Rain)
A Message from our Provider:
“Jesus: Because only the best will do”