Title: Spaghetti with vegetarian bolognaise
 Categories: Main dish, Pasta, Vegetarian
      Yield: 6 Servings
 
    1/4 c  Sun-dried tomatoes
     16 oz Spaghetti
    1/2 c  Onion, diced
    1/2 c  Celery, diced
    1/2 c  Carrots, diced
    1/2 c  Red bell pepper, diced
      1 tb Olive oil
    1/2 c  Zucchini, diced
    1/2 c  Eggplant, peeled & seeded,
           -- diced
  1 1/2 ts Garlic, minced
    1/2 c  Mushrooms, diced
      2 c  Roma tomatoes, diced
    1/4 lb Tofu, firm, diced
    1/2 ts Salt
    1/2 ts Black pepper
      1 ts Garlic, granulated
      2 ts Basil
      1 ts Rosemary
 
  Soak sun-dried tomatoes in boiling water until soft, about 10
  minutes. Dice & set aside.
  
  Cook spaghetti according to instructions, rinse, drain & set aside.
  
  Heat oil & saute onion, celery, carrots & red bell pepper in a large
  skillet until the onions are translucent, about 3 minutes.  Stir in
  the sun-dried tomatoes followed by the zucchini, eggplant, garlic,
  mushrooms, tomatoes & tofu.  Cook over a low heat until the liquid
  has evaporated.
  
  Stir in the rest of the ingredients.  Place spaghetti on a large
  serving platter, top with sauce & serve.
  
  Mark's Notes: Ensure that these vegetables are finely diced so that
  they can cook quickly & you can get a medley of tastes in your mouth.
  I do not cook the spaghetti while the sauce is cooking.  While there
  is a risk of overcooking when the vegetables are diced this small, I
  still prefer to cook my sauce, let it sit to allow the flavours to
  develop & then serve over freshly cooked pasta.  I hate cold pasta
  with hot sauces. Also, add a handful of finely chopped fresh parsley
  just before serving.
  
  "Vegetarian Gourmet" Fall, 1995