Arrange eggplant in a colander and sprinkle with sea salt, cover with a paper towel and weight, leave for 30 minutes, rinse.
Boil saucepan of water and add pack of gnocchi, boil until the gnocchi floats on top, drain and rinse.
Saute garlic and onion in wok, add vegetables, cook until tender.
Add tomato and tofu into the wok, cover and simmer for 10 minutes.
Add gnocchi into the mixture, mix well.
Serve with green salad, seasoned with cracked black pepper.

1 carrot, grated
1/4 pumpkin, grated
1 zucchini (courgette), grated
1/4 broccoli florets
1/2 eggplant (aubergine), thinly sliced
6 tomatoes, diced
1 garlic clove, crushed
1 onion, diced
250 gram tofu, thinly sliced
600 gram pack (pumpkin) gnocchi