Grandma's Eggplant Stew

Finely chop the pepper and onion, dice the eggplant and put them in three separate bowls.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• ½ Eggplant (~ 5.6 oz)

Drain the corn in a colander. Put the Tofu in a bowl and crumble it using a fork.

• 2⁄3 cup Sweet corn, canned
• 4.2 oz Tofu

Heat the canola oil in a large pot over high heat and sear the tofu for approx. 2-4 minutes. Turn the heat to medium, add the onions and fry until the onions turn translucent.

• 1 Tbsp Canola oil

Season with salt and pepper, add the eggplant and fry for approx. 2-3 minutes.

• Salt
• Black pepper

Add the pepper, corn, tomatoes, and broth.

• 14.1 oz Tomatoes, diced, canned
• 1 cup Vegetable broth

Add the spices, season with salt and pepper and let simmer for approx. 20 minutes.

• ½ tsp Basil leaves, dried
• ½ tsp Cumin, ground
• ½ tsp Crushed pepper
• Salt
• Black pepper

Enjoy your meal!