Eggplant with Tofu

Yields:	4 servings
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Slice unpeeled eggplant crosswise into slices 1/8-inch thick.

Cut tofu into 1/2-inch cubes.

Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!).

Add eggplant and tofu and cook for 5 to 7 minutes.

Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

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It couldn't be easier and the results are out of this world!

Reviewed by shorechick59