Ingredients:
1/4 cup sun-dried tomato
16 ounces whole wheat spaghetti (or regular)
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/2 cup red bell pepper, finely chopped
1 tablespoon olive oil
1/2 cup zucchini, finely chopped
1/2 cup eggplant, peeled & seeded, finely chopped
1 1/2 teaspoons garlic, minced
1/2 cup button mushroom, finely chopped
2 cups roma tomatoes, diced small
1/4 lb tofu, firm, diced (1/2-inch cubes)
1/4 cup good quality red wine (optional)
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon garlic, granulated
2 teaspoons basil
1 teaspoon rosemary
1/4 cup chopped parsley, to garnish
Directions:
Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside.
Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients.
Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy!