Eggplant-Tofu Ragout
NOTES: Serve this mild-flavored eggplant dish over hot cooked rice.
- Servings: 4
Source: Sunset Magazine
Ingredients
- tablespoons olive oil
- white onions , peeled and cut into 1-inch chunks
- pounds ripe tomatoes, rinsed, cored, and cut into 1-inch chunks
- tablespoon Asian fish sauce
- tablespoon ground turmeric
- teaspoons ground ginger
- teaspoon salt
- ounces Japanese or Chinese eggplant
- pound firm tofu, cut into 1-inch cubes
- chopped fresh cilantro