• 2-3/4 tsp. olive oil
• 2 cloves garlic, crushed
• 3/4 onion, diced
• 1-1/4 red chilies, finely chopped
• 9 ounces tofu, diced
• 1/4 lb. mushrooms
• 3/4 large red bell pepper, diced
• 1-1/4 zucchini, thiinly sliced
• 3/4 medium eggplant, diced
• 1-3/4 cups tomato sauce
• 1-1/4 tsp. hot red pepper sauce
• 1/3 cup basil leaves, roughly torn

Heat oil in a frying pan over a moderate heat; add garlic, onion, and chilies. Cook about 3-5 minutes, or until onion is transparent. Stir in tofu and vegetables; continue cooking for 8-10 minutes or until vegetables have softened. Add tomato sauce, hot sauce, and basil; bring to a boil. Serve with fresh pasta or bread.

Per serving: calories 197, fat 7.1g, 28% calories from fat, cholesterol 0mg, protein 11.1g, carbohydrates 29.4g, fiber 9.7g, sugar 14.0g, sodium 673mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.8, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Sauvignon Blanc, Merlot, or Chablis.