How to make
Wash the eggplants well and cut them in half lengthwise. The zucchini is peeled and along with the tomato and the tofu, it is sliced into thinner pieces.
The eggplants are carved out.
The zucchini, tofu and tomato are arranged in each eggplant boat, by alternating them.
The other tomato is cut into small cubes and the onion is finely chopped.
Fry the onion in heated oil, then add the tomato. Add the spices and a little water, if necessary. When the tomatoes soften and the sauce thickens, remove it from the heat.
Remove the bay leaf and spread the sauce over the stuffed eggplants. They are baked in a preheated oven at 390°F (200°C).
The Stuffed Ratatouille Eggplants with Tofu are ready.
