Eggplant-Tofu Ragout Recipe – Sunset Magazine

Ingredients

• 3 tablespoons olive oil
• 2 white onions (about 1 lb. total), peeled and cut into 1-inch chunks
• 3 pounds ripe tomatoes, rinsed, cored, and cut into 1-inch chunks
• 1 tablespoon Asian fish sauce (nuoc nam or nam pla)
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 12 ounces Japanese or Chinese eggplant
• 1 pound firm tofu, cut into 1-inch cubes
• 1/3 cup chopped fresh cilantro