Eggplant (Aubergine), Summer Squash & Tofu Stew

Total Time
Prep 5 mins
Cook 15 mins

An easy, tasty way to use squash and eggplant.

Ingredients Nutrition


  1. Bring broth or water to boil in a small saucepan.
  2. Meanwhile, chop the vegetables and tofu into 3/4 inch cubes.
  3. Combine all ingredients except cornstarch in the pan and cook until the vegetables have reached their desired tenderness.
  4. If using cornstarch, add it immediately before removing from heat.

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