Eggplant-Tomato Sauté With Fennel And Fresh Oregano

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2 Tbs. olive oil

1 medium-sized onion, cut into 1-inch slivers

2 cloves garlic, minced

3 medium-sized Japanese eggplant (about 1 lb. total), halved and cut into 3/4-inch slices

8 oz. Italian-seasoned baked tofu, cubed

1 fennel bulb, thinly sliced

1 yellow bell pepper, seeded and cut into 1/2-inch pieces

3 Tbs. chopped fresh oregano

6 plum tomatoes, halved and sliced

Salt and freshly ground black pepper to taste

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