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Vegie Goulash

I've been trying to think of ways to use up zukes, collards and eggplant from 
the garden in a new way.  So tonight this is what I came up with, vegie 
goulash (I don't know what else to call it).  The amounts are approximate to 
your taste and what you have in the garden or left over in the fridge.

1 medium zucchini, cut lengthwise into fourths and slice
1 medium eggplant, cut lengthwise into fourths and slice
1 good size leaf of collard green, cut into 1 inch strips
1/2 lb. (about) of frozen cubed tofu, thawed
1 medium onion, slivered
1 small green pepper, chopped small
5 cloves of garlic (I like garlic!) thinly sliced
1  15oz. can of organic tomato sauce (label said it had garlic/onion powder)
About 1/2 - 3/4 can of water, rinsing out that tomato sauce can
Some Stripples (soy product with bacon taste) probably 1/2 cup, I cut them 
into 1 inch pieces. (You could use more, this is what I had left in the box.)
Herbs of choice.  I went to the garden and picked some rosemary, thyme and 
Broth for sauteing
1 cup Pasta (I used Ziti Rigati because I had about a cup left in the box.) 

Saute the onion & green pepper in the broth, adding the stripples and then 
the garlic and stir around until soft.  Add the tomato sauce and water and 
stir, adding the herbs.  Let it simmer while you cut up the zukes, eggplant 
and collard leaf.  Add the vegies and the thawed tofu and stir around a bit, 
turn to low and cover so that it can simmer while the pasta cooks.  Add the 
cooked pasta, stir around and simmer for another minute or so.  Enjoy!

Barbara in FL