Tofu Stuffed Eggplant

Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in half lengthwise, then remove and discard the seed sacks. Scoop out the eggplant flesh leaving 1/4-inch shell and save the skins by floating them in cold water. Chop the eggplant flesh.

Heat the olive oil in a large skillet. When hot, add the chopped eggplant, mashed tofu, vegetables, and pine nuts. Saute until everything is tender. Then add the hot mixture to the rice in a bowl and mix well.

Preheat oven to 350 degrees F. Take out the eggplant skins and fill them with the mixture. Bake stuffed eggplants for 30 minutes in a 350 degrees F oven.