Aubergine Tofu Curry

4 large aubergines (eggplants)
1/2 cup canola oil
4 cup onions, chopped
8 garlic cloves, minced
2 tbsp ground coriander
1/2 tsp turmeric
1/2 tsp black pepper
1/4 tsp red chiles, crushed
6 tomatoes, peeled and chopped
2 pkg silken extra-firm mori-nu tofu, cubed
2 tsp garam masala (available in indian markets)
1/2 cup cilantro, fresh, chopped

Poke several holes in each aubergine with a fork.

Bake at 400 degrees for about 45 minutes or until they are soft. Let cool and then peel and chop them.

Saute onions and garlic in oil in a large skillet.

When onions are soft add the coriander, turmeric, black pepper, and chiles; saute for 2-3 minutes.

Add tomatoes and cook for 5 minutes more.

Add the aubergine and cook another 5-10 minutes so the flavors can combine.

Add cubed tofu, garam masala and fresh cilantro before serving.

Servings: 6-8