Hearty Simmered Zucchini Eggplant Tomato Medley

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

Hearty Simmered Zucchini Eggplant Tomato Medley

YOUR SOLIN GENERATED RECIPE

Hearty Simmered Zucchini Eggplant Tomato Medley

Enjoy a vibrant medley of tender zucchini, eggplant, and tomatoes, simmered with hearty chickpeas, firm tofu, and a touch of quinoa. This dish offers a delightful balance of textures and flavors with a warm, rustic aroma, perfect for a satisfying meal any time of day.

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NUTRITION

593kcal
Protein
33.2g
Fat
21g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Cooked Quinoa

1 medium Zucchini

1 medium Eggplant

2 medium Tomatoes

1/2 tablespoon Olive Oil

2 cloves Garlic

1 small Onion

2 tablespoons Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and press the tofu to remove excess water, then cut into cubes.

  • 2

    Dice the onion and mince the garlic. Roughly chop the zucchini, eggplant, and tomatoes into bite-sized pieces.

  • 3

    Heat 1/2 tablespoon olive oil in a large skillet or saucepan over medium heat. Sauté the onion and garlic until translucent.

  • 4

    Add the cubed tofu to the pan, stirring gently to coat it with the aromatic oil. Cook for about 3-4 minutes to lightly brown.

  • 5

    Stir in the chopped zucchini, eggplant, and tomatoes. Allow the vegetables to simmer for 5-7 minutes until they begin to soften.

  • 6

    Mix in the chickpeas and cooked quinoa. Season with salt and pepper to taste.

  • 7

    Cover and let the mixture simmer for an additional 5 minutes so that the flavors meld together.

  • 8

    Finish by stirring in freshly torn basil leaves. Taste and adjust seasoning as needed before serving.

Hearty Simmered Zucchini Eggplant Tomato Medley

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

Hearty Simmered Zucchini Eggplant Tomato Medley

YOUR SOLIN GENERATED RECIPE

Hearty Simmered Zucchini Eggplant Tomato Medley

Enjoy a vibrant medley of tender zucchini, eggplant, and tomatoes, simmered with hearty chickpeas, firm tofu, and a touch of quinoa. This dish offers a delightful balance of textures and flavors with a warm, rustic aroma, perfect for a satisfying meal any time of day.

NUTRITION

593kcal
Protein
33.2g
Fat
21g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Cooked Quinoa

1 medium Zucchini

1 medium Eggplant

2 medium Tomatoes

1/2 tablespoon Olive Oil

2 cloves Garlic

1 small Onion

2 tablespoons Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and press the tofu to remove excess water, then cut into cubes.

  • 2

    Dice the onion and mince the garlic. Roughly chop the zucchini, eggplant, and tomatoes into bite-sized pieces.

  • 3

    Heat 1/2 tablespoon olive oil in a large skillet or saucepan over medium heat. Sauté the onion and garlic until translucent.

  • 4

    Add the cubed tofu to the pan, stirring gently to coat it with the aromatic oil. Cook for about 3-4 minutes to lightly brown.

  • 5

    Stir in the chopped zucchini, eggplant, and tomatoes. Allow the vegetables to simmer for 5-7 minutes until they begin to soften.

  • 6

    Mix in the chickpeas and cooked quinoa. Season with salt and pepper to taste.

  • 7

    Cover and let the mixture simmer for an additional 5 minutes so that the flavors meld together.

  • 8

    Finish by stirring in freshly torn basil leaves. Taste and adjust seasoning as needed before serving.