1 eggplant, cubed 1 pkg. firm tofu, light--cubed 0.25 cup olive oil 0.5 cup diced onion 0.25 cup diced green pepper 3 cloves minced garlic 2 cups cubed zucchini 1 (15 oz.) can garbanzos, drained 1 (15 oz.) can dark red kidney beans,drained 1 (6 oz.) can tomato paste 1 (28 oz.) can crushed tomatoes 1 lb. box of tricolor pasta 1 tsp. each of basil, oregano, parsley, cumin, and italian seasoning
Prepare pasta according to directions on box. Cube the tofu and brown in a non-stick skillet. Set aside. Cube the eggplant and zucchini and saute in olive oil until tender. Add onion, pepper, and garlic. Cook until veggies are tender. Add tomatoes, tomato paste, garbanzos, kidney beans, and seasonings. Stir in tofu just before serving. Add sauce mixture to prepared pasta and serve.