liquidjill

• 1/2 red onion
• 2 cloves garlic
• evoo
• thumb sized chunk of fresh ginger chopped
• 1/2 yellow and 1/2 green zucchini
• about 1 1/2 cups eggplant (sweated in the fridge for a couple hours)
• old red wine from last week (!!!)
• 1/2 cup portobello mushrooms
• 1 tbs tomato paste
• 1 can diced tomatoes
• fresh basil
• fresh cilantro
• 8 or so roasted red pepper halves
• 2 tsp hot rooster hot sauce (this is from chinatown and crazy spicy and delicious!)
• 1 1/2 cups buckwheat soba noodles cooked al dente

So I sautéed the onion and  garlic in the olive oil till everything softened a bit, then I added a couple blocks of tofu that I picked up from a street vendor in Chinatown on xmas eve (it was amazing). I let that brown for a bit since I like my tofu cooked well.

I then poured in a bit of red wine and added some basil, cilantro and various spices. I added the eggplant and zucchini and let both break down a bit. then in went the mushrooms tossed with the tomato paste and a dash more red wine. After all the flavors had some time to mingle I added the diced tomatoes and hot sauce and let it all simmer while I cooked up the soba. After the soba was drained I added it to the saucepan and let everything simmer together (with more delicious fresh cilantro) for a bit before serving.

It was spicy and filling and delicious and – best part – I got to share it with my roommate, which is always fun.