1 C. carrot, finely chopped
1/2 C. onion, finely chopped
1/4 C. basil, chopped
2 t. fresh thyme, chopped
2 t. garlic, minced
2 C. reduced-fat firm tofu, finely chopped
2 C. eggplant, diced
1 C. zucchini, diced
1 C. plum tomato, chopped
4 t. Pesto Coulis
2 (14-oz) cans no-salt-added tomato sauce
1 t. ground cumin
1/2 t. salt
1/8 t. freshly ground black pepper
Pesto Coulis:
1 C. parsley leaves
1 C. basil leaves
1/2 C. chopped green onion
1/2 C. extra virgin olive oil
To make Pesto Coulis, combine all ingredients in a food processor and pulse until smooth. Yields about 3/4 C.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; saute 6 minutes. Add onion, basil, thyme, and garlic; saute 4 minutes. Add tofu, eggplant, zucchini; saute 4 minutes or until tender. Add chopped tomato, pesto coulis, and tomato sauce; bring to a boil Reduce heat and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper.
4 servings: 201 Calories, 5.6g Fat, 12.4g Protein, 28.5g Carbs, 7.7g Fiber, 379mg Sodium