Tofu-Stuffed Eggplant With Mushroom Ragout

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2 large eggplants , (about 1 lb/500 g each)

3/4 tsp salt

2 tbsp extra-virgin olive oil

1/4 tsp pepper

2 tubs (each 12 oz/375g) silken or soft tofu , drained

1/3 cup chopped sun-dried tomatoes , (oil-packed or dried and reconstituted)

1/4 cup thinly sliced fresh basil

2 tsp nutritional yeast , flakes (optional)

1 tbsp extra-virgin olive oil , (approx)

1 small red onion , diced

2 cloves garlic , minced

1-1/2 lb mixed mushrooms , such as cremini, oyster, oyster shiitake and button), sliced

1 tsp dried Italian herb seasoning

1/4 tsp salt

1/2 cup red wine

3 tbsp tomato paste

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