Step 1

Heat 1 tablespoon of olive oil in a large cast-iron skillet (or rimmed metal pan) over medium heat. Add the onion, bell pepper, Anaheim pepper, and garlic. Sauté for 3-4 minutes or until soft and fragrant. Add the spices and cook for 1 minute more.

Step 2

Add the eggplant and sauté for an additional 3 minutes or so until it begins to soften, adding more oil if needed.

Step 3

Mix in the can of tomatoes, tomato paste, sugar, and bay leaf. Allow the tomatoes to cook down, stirring occasionally, for about 15 and 20 minutes or until it resembles a chunky sauce.* If you have not already prepared the tofu scramble, you can do it now to save time.

Step 4

Remove the bay leaf and season with salt and pepper to taste.

Step 5

Top with the tofu scramble along with a garnish of olives and parsley. Serve as is or with pita bread, pasta or your bread of choice.