What's cooking this week

NUMBER OF SERVINGS: 6

Tofu is a low fat protein, but it is very bland. Marinating adds plenty of flavour – make sure you leave it for the full 30 minutes.

Ingredients: • 1 small eggplant • 2 zucchini, thickly sliced • 200 g (7 oz) firm tofu, cubed • 45 ml (3 tbsp) dark soy sauce • 1 garlic clove, crushed • 10 ml (2 tsp) sesame seeds • 1 small red pepper, seeded and sliced • 1 onion, finely chopped • 1-2 garlic cloves, crushed • 15 ml (1/4 pint / 2/3 cup) vegetable stock • 3 firm ripe tomatoes, skinned, seeded and quartered • 15 ml (1tbsp) chopped mixed herbs • 225 g (8 oz) penne or other pasta shapes • Salt and black pepper • Crusty bread, to serve

Directions: Wash the eggplant and cut into 2.5 cm (1 in) cubes. Put into a colander with the zucchini, sprinkle with salt and leave to drain for 30 minutes. Mix the tofu with the soy sauce, garlic and sesame seeds. Cover and marinate for 30 minutes. Put the pepper, onion and garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan and cook for a further 3 minutes, then add the rinsed eggplant and zucchini and cook until tender. Season to taste. Meanwhile, cook the pasta in a large pan of boiling, salted water according to the packet instructions, until

al dente, then drain thoroughly. Preheat the grill. Toss the pasta with the vegetables and tofu. Transfer to a shallow ovenproof dish and grill until lightly toasted. Serve with bread.

Recipe and photo: The fat-free cook’s collection,

consultant editor: Anne Sheasby.