Svetlana’s Recipes

Ingredients:

-1 medium eggplant
-20 pasta shells, stuffing size
-1 lb extra-firm tofu
-1/4 cup capers
-1/4 cup Kalamata olives, pitted, finely diced
-2 tablespoons fresh rosemary leaves, minced
-1 tablespoon fresh thyme
-5 sun-dried tomatoes, diced
-1 teaspoon salt
-1 tablespoon extra-virgin olive oil
-2 cups tomato pasta sauce

1. Preheat the oven to 400 degrees F
2. Slice the eggplant in half lengthwise and place the halves cut sides down on a lightly oiled baking dish
3. Bake until the flesh is soft and the skin is wrinkled about 20 minutes
4. When done, remove from the oven and cool
5. Meanwhile, bring a large pot of water to boil
6. Cook the shells until al dente, 6 to 8 minutes
7. Drain and rinse with cool water
8. Scoop the eggplant flesh into a large bowl
9. Crumble the tofu into the same bowl and then add remaining ingredients, except the oil and pasta sauce; mix well
10. Coat a baking dish with the oil
11. Fill each shell with about 2 tablespoons of the eggplant mixture
12. Arrange the shells, filling side up, in the baking dish
13. Pour the sauce over the tops of the shells, allowing some to dribble onto the bottom of the dish
14. Cover with foil and bake 20 minutes
15. Uncover during the final 5 minutes of baking
16. Serve hot