1/2 large eggplant
2 tablespoons olive oil
3 garlic cloves
1 can crushed tomatoes
8 or so kalamata or Greek black olives
8 oz. tofu
1 tablespoon miso
2 tablespoons lemon juice
1/4 teaspoon salt
whole wheat pasta
Skin eggplant. Slice into rounds and then thin strips.
Saute 3 small cloves of garlic in olive oil. Saute eggplant briefly in the olive oil and garlic. (Olive oil will most likely be absorbed mostly in eggplant, but I did it for a little bit anyway.)
Add can of crushed tomatoes. Pit about 8 olives and add olive flesh to the eggplant. Prepare whole wheat pasta according to package instructions. Drain pasta and add eggplant mixture. Top with tofu cheese:
Tofu cheese:[br] Crumble the tofu into a bowl. Add remaining ingredients and mash with fork.