Mix together the onion, carrot, zucchini, pepper, tomatoes and thyme.
Heat the oil in a pan and fry the eggplant slices. Remove them from the pan and add the mixed vegetables. Add the tofu, quench with stock, simmer for 3-5 minutes and season with salt and ground black pepper.
Stack the eggplant slices and the vegetable-tofu mixture on plates and serve garnished with chillis.