Eggplant, Potatoes, Garlic, And Tofu Stewed In Brandy
Nutrition
Calories: 186.05 kcalCarbohydrates: 20.02 gProtein: 5.58 gFat: 5.51 gSaturated Fat: 0.62 gSodium: 1192.61 mgFiber: 4.31 gVitamin A: 2.10825 IUCalcium: 481.47 mgIron: 1.6 mg
Ingredients
- 1 tbsp safflower oil
- 1 onion sliced
- 1/2 lb tofu diced
- 1 tbsp soy sauce
- 1 tsp whole wheat flour
- Cloves from 1 head garlic peeled and left whole
- 1 lb eggplant diced
- 1 lb boiling potatoes diced
- 1/2 cup brandy
- 1/2 cup water or vegetable stock
- 1/2 tsp Vegex or Marmite
- Freshly ground black pepper to taste
- Fresh thyme for garnish
Instructions
- In a large, heavy-bottomed, lidded casserole heat oil and brown onion over moderate heat.
- Add tofu and soy sauce and sauté another 5 minutes. Add flour and stir together a minute or two, then add garlic and eggplant and a little more oil if necessary.
- Sauté about 3 minutes to coat with oil. Add potatoes, brandy, water or stock, and Vegex or Marmite and bring to a simmer.
- Reduce heat, place over very low heat, preferably on flameproof pad, cover, and simmer slowly 2 hours. Stir from time to time, and add more water or stock if necessary.
- Add pepper, taste and add salt if you wish, and serve, garnishing with leaves of fresh thyme.