Eggplant & Penne In Red Pepper Sauce

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1 pound(s) large eggplant, cut crosswise into ½-inch slices

2 garlic cloves, quartered

1 cup(s) fresh basil leaves

12 ounce(s) jar roasted red peppers, drained

16 ounce(s) extra-firm tofu

1/2 pound(s) penne or other tubular pasta


2 tablespoon(s) balsamic vinegar

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