Sunday Pasta Verdura

Sunday Pasta Verdura


1 Tbsp. olive oil
1 medium onion
1 green pepper chopped
3 stalks celery
1 eggplant peeled and diced into 1" pieces
1 block of firm tofu, crumbled
1 C. vegetable broth
4 cans diced tomatoes
1/4 C fresh basil chopped
1 Tbsp. dried oregano
1 bay leaf
4 cloves garlic minced
6 carrots cut in 1/2" pieces
1 tsp garlic salt
4 Tbsp balsamic vinegar
2 tsp brown sugar
12 mushrooms sliced
Salt and Pepper to taste
1 package of penne (or your favorite) pasta. Consider a trip to the health food store for whole wheat pasta!
Freshly grated parmesan cheese (optional)

In the bottom of a large stock pot, saute the onion, celery, green pepper, and carrots until onions are translucent, about 5 minutes.. If pan dries out continue to saute adding vegetable broth as needed. Add garlic, mushrooms and eggplant. Saute 3 additional minutes until mushrooms are brown and moist and eggplant softened.
Add diced tomatoes, basil, oregano, balsamic vinegar, brown sugar, garlic salt. When sauce starts to boil reduce heat to low, cover and continue to cook, for 45 minutes.

To serve, top the pasta with a generous helping of the vegetables  and sprinkle with a little parmesan cheese, if desired.

Nutritional Information
Calories 532
Protein 24 g
Carbohydrates 91 g
Cholesterol 0 mg
Total Fat 10 g
Saturated 1.5 g
Polyunsaturated 4 g
Monounsaturated 3.5 g
Fiber 10.5 g
Sodium 940 mg