Sherry Dudas, Farm Planner
Honey Brook Organic Farm, Pennington

I love this recipe because I can place nearly all the ingredients in the wok to cook down, while I throw a load of laundry in the washing machine or take Chip the farm dog for a quick walk. Our most popular pick-your-own sauce tomato, Amish Paste, is meaty and flavorful—perfect for this dish.

3 Amish Paste tomatoes (or 5 standard plum tomatoes), cored and chopped
1 large yellow or purple bell pepper, chopped
1 medium onion, chopped
1 medium eggplant, cubed
1 15½-ounce package of tofu, cubed
½ cup chopped Genovese or lemon basil
½ cup chopped parsley
1 tablespoon capers, rinsed
¼ teaspoon sea salt
olive oil

Place a generous amount of olive oil in a wok, setting the heat to medium. Sauté bell pepper and onion until soft, then add eggplant and cook until the eggplant begins to soften. Place tomatoes in wok, stir and cover. Cook until moisture is released from tomatoes, then add tofu, basil, parsley, capers and sea salt and cook for a few more minutes until the tofu is heated and the tomatoes have cooked down a bit. Serve over a bed of whole wheat couscous. (Serves 2–3.)

honeybrookorganicfarm.com