Farfalle with Tofu Eggplant and Mint

1 eggplant, diced
1 red pepper, diced
1 package extra firm tofu, drained and diced
2 tsp garlic powder
2 tsp onion powder
1 onion, diced
4 cloves garlic, minced
1 lb. Farfalle pasta
1 Tbsp chives, minced
1 Tbsp fresh mint leaves (or 1 tsp dried), minced

Sauté eggplant in a non-stick skillet for about 2 minutes without any oil. Once sizzling hot, hit the eggplant with a bit of olive oil and continue sautéing until the eggplant is nicely browned on all sides. Heating up the eggplant before adding oil seems to keep the eggplant from absorbing too much oil and getting soggy and oily. Set eggplant aside.

Toss the tofu with the garlic and onion powders and some salt and pepper to taste. Sauté the tofu in the non-stick skillet in a bit of olive oil over very high heat. Brown all sides nicely, about 8-10 minutes. Set aside. In the same skillet, sauté the onion and pepper just until softened. Add the garlic and cook another minute or two. Return eggplant and tofu to the pan, mix gently, and keep warm.

Meanwhile bring a pot of salted water to boil and cook the pasta until al-dente. Drain pasta, reserving about ½ cup pasta cooking water, and tip pasta into a large serving bowl. Toss with vegetable mixture. Add a bit of cooking water to moisten if needed. Top with chives and mint.