Texturized Soy Protein with Eggplant and Red Bell Pepper

Hydrate the texturized soy protein. For this you should put it into a bowl with water for about 20 minutes. Drain once hydrated.

Wash the eggplant and chop into medium sized cubes. Place in a bowl and add some salt. Leave it in the bowl for 10-12 minutes. Once this time has passed, drain the water that has been released and dry with paper towels.

While the soy is hydrating, and you're removing the bitterness from the eggplant, prepare the rest of the ingredients. Chop the onion and slice the red bell peppers.

Add a drizzle of olive oil into a large pan. Once hot, add the onion, bell peppers, and eggplant. Sauté over medium heat for 8-10 minutes.

Add the texturized soy protein to the pan along with a pinch of salt and sauté for 5 minutes over medium-high heat.

Add the tomato sauce (this can be homemade) and cook together with the rest of the ingredients for 5 more minutes.

Finish by adding a handful of cheese on top and let it melt with the heat from the ingredients.

If your onion is small, use the whole onion.

If you'd like to make this dish vegan, use vegan cheese and voila!