Tender Simmered Zucchini, Eggplant, and Tomato Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Simmered Zucchini, Eggplant, and Tomato Medley

YOUR SOLIN GENERATED RECIPE

Tender Simmered Zucchini, Eggplant, and Tomato Medley

A vibrant and hearty medley that melds tender sautéed zucchini, creamy eggplant, and juicy tomatoes with protein-rich tofu and chickpeas. Finished with a drizzle of olive oil and a sprinkle of aromatic herbs, this dish offers a satisfying balance of textures and flavors perfect for a wholesome dinner.

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NUTRITION

554kcal
Protein
35.2g
Fat
31g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu (cubed)

1/2 cup Chickpeas (drained)

1 cup diced Zucchini

1 cup diced Eggplant

1 cup diced Tomatoes

1 tbsp Olive Oil

Salt, Pepper, Basil, and Oregano to taste

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PREPARATION

  • 1

    Drain the tofu and press it lightly with paper towels to remove excess water, then cut into 1-inch cubes.

  • 2

    Heat the olive oil in a large skillet over medium heat.

  • 3

    Add the diced eggplant and zucchini. Sauté for about 5 minutes until they begin to soften, stirring occasionally.

  • 4

    Stir in the diced tomatoes and chickpeas, and continue to cook gently for another 3 minutes.

  • 5

    Gently add the tofu cubes and stir to combine. Season the medley with salt, pepper, basil, and oregano.

  • 6

    Reduce the heat to low and let the mixture simmer for 5-7 minutes until all the vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasoning if necessary before serving.

Tender Simmered Zucchini, Eggplant, and Tomato Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Simmered Zucchini, Eggplant, and Tomato Medley

YOUR SOLIN GENERATED RECIPE

Tender Simmered Zucchini, Eggplant, and Tomato Medley

A vibrant and hearty medley that melds tender sautéed zucchini, creamy eggplant, and juicy tomatoes with protein-rich tofu and chickpeas. Finished with a drizzle of olive oil and a sprinkle of aromatic herbs, this dish offers a satisfying balance of textures and flavors perfect for a wholesome dinner.

NUTRITION

554kcal
Protein
35.2g
Fat
31g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu (cubed)

1/2 cup Chickpeas (drained)

1 cup diced Zucchini

1 cup diced Eggplant

1 cup diced Tomatoes

1 tbsp Olive Oil

Salt, Pepper, Basil, and Oregano to taste

PREPARATION

  • 1

    Drain the tofu and press it lightly with paper towels to remove excess water, then cut into 1-inch cubes.

  • 2

    Heat the olive oil in a large skillet over medium heat.

  • 3

    Add the diced eggplant and zucchini. Sauté for about 5 minutes until they begin to soften, stirring occasionally.

  • 4

    Stir in the diced tomatoes and chickpeas, and continue to cook gently for another 3 minutes.

  • 5

    Gently add the tofu cubes and stir to combine. Season the medley with salt, pepper, basil, and oregano.

  • 6

    Reduce the heat to low and let the mixture simmer for 5-7 minutes until all the vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasoning if necessary before serving.