Soy Pasta with Meditteranean Vegetables

1. Place the tofu in a large bowl. Add the extra virgin olive oil, basil, oregano, garlic, onion, 2 teaspoons salt and 1 teaspoon pepper. Stir to coat and set aside.

2. Cook the pasta in a large saucepan of boiling water for 10 minutes, or until al dente. Keep warm.

3. Meanwhile, heat the olive oil in a large frying pan. Add the eggplant and cook over medium heat for 4 minutes. Season to taste with salt and freshly ground black pepper. Add the zucchini and cook for a further 6 minutes. Add the tomato and cook for 1 minute, or until warmed through.

4. Add the tofu mixture to the pan and heat through. Combine with the olives and pasta and serve, garnished with basil.