Going Lean with . . . tofu, eggplant, & pepper

Another effort to cut back on olive oil: The trick is probably the convection oven.
Halve two eggplant and score as much as the flesh as possible into small dice, leaving it all in the skin. Same for a vidalia onion. Wash and remove stem and core from two red peppers. Roast them all in a convection over for an hour or so at 350. They'll get crispy brown. It's the crisp that makes the dish.
Scrape the dice into a roasting pan with a box of diced tofu. If you have leftover teriyaki marinade from salmon, pour that in. Mince two garlic and about 1/2 " of jalapeno and put into a small cup. Add rice vinegar and soy (as much as 1/2 c. total if you didn't have teryaki marinade) so that you can mix and distribute the garlic and jalapeno among the tofu and vegetables. Roast this for maybe 20 min at 350, regular oven.