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Ingredients

• Cooking spray
• 1 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons minced garlic (about 4 cloves)
• 2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces)
• 2 cups diced eggplant
• 1 cup diced zucchini
• 1 cup chopped plum tomato
• 4 teaspoons Pesto Coulis
• 2 (14-ounce) cans no-salt-added tomato sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Description

This Dish Epitomizes The Fusion Of French And Asian Cuisine That Is The Hallmark Of Helene An's Cooking Inheritance: Ratatouille Is French, And Tofu Decidedly Asian. Serve With Rice Noodles. Offer The Extra Pesto Coulis As A Dipping Sauce With Crusty Fren

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