Vegetarian Bolognese

The original recipe for this comes from Moosewood Lodge. As with just about every recipe I make, I've changed it.

Olive oil
2 chopped onions
1/2 t red pepper flakes
1 t dried oregano
5 cloves garlic
1 diced medium eggplant
4 carrots diced mushrooms diced
1/4 t salt
16 oz firm tofu diced
1 c red bell pepper diced or zucchini
2 15 oz cans diced tomatoes
1/2 c dry red wine
2 T tomato paste
fresh ground black pepper
1/3 c fresh chopped basil
Juice of 1/2 or full lemon
2 T balsamic vinegar
whole grain pasta

Chop all the veggies in a quisinart. Sautee the onions, garlic, oregano and red pepper flakes for about 10 minutes. Add eggplant, carrots & mushrooms, and salt. Cover and cook 5 minutes. Add tofu and bell pepper (or zucchini), cover and cook 5 minutes. Add in tomatoes, wine, tomato paste and black pepper. Simmer uncovered for 15 minutes. Add basil, lemon juice, & balsamic vinegar to taste before serving.

Serve with whole grain pasta and parmesan or romano cheese.