Spaghetti with Eggplant Peppers and Tofu

1 large eggplant, cut into bit-sized cubes, about 6 cups
1 brick extra-firm tofu, cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1 leek, cleaned and diced
1 red pepper or 1-1/2 cup chopped minis, diced
1 jalapeño, diced

2 cloves garlic
1 Tbsp fresh (1 tsp dry) rosemary
1/2 lb whole grain spaghetti
1/4 cup shaved Parmesan cheese

Brown the eggplant in a large non-stick skillet with 1-2 tablespoons olive oil. 

At the same time, brown tofu in another non-stick skillet with 1-2 tablespoons olive oil. Season tofu generously with salt and pepper, and with the garlic and onion powders. In a third skillet, sauté the leek, and peppers in a bit of olive oil. 

Add the garlic and rosemary when the peppers have softened up and begin to brown. Cook another 3-5 minutes.

Meanwhile bring 2 quarts of water to a boil and generously salt. Cook pasta until just al dente. Drain pasta and tip into a serving platter. Stir together the eggplant, tofu and peppers. Top the pasta with the veggie mixture and sprinkle with the cheese.

Serves 4.