Ingredients
1 can crushed or diced tomatoes
1 can tomato paste
2 eggplants
12 oz firm tofu, not pressed
2 tsp oregano
1 tsp basil
1 onion
2 cloves garlic

Preparation
Peel and chop the onion and the garlic. Let sit while you warm up a non-stick frying pan.
When the pan is very hot, sauté the onion and garlic until browning. Add a dash of water if necessary. Crumble in the tofu and continue sauteéing.
Halve the eggplants. Scoop out the flesh and chop into pieces. Add to the pan, turn up the heat, and sauté until the eggplant pieces lose water and soften quite a bit.