1 lb Seitan – Cut into bite sized pieces
1lb Rigatoni pasta
2 large eggplants – peeled and cubed
2 large onions – chopped
4 cloves garlic – chopped
1 green pepper – chopped
1 red pepper – chopped
1 cup black olives – pitted and sliced
2 Tbsp. olive oil
1 Tbsp. each – raw sugar or sweetener, dried basil
1 tsp. oregano
sea salt and fresh ground black pepper to taste
nutritional yeast for garnish
Preparation:
In a skillet, heat the oil to medium temperature. Add the eggplant, onions, and garlic, stir, and cover. Cook till eggplant is soft. (hint; you might put a Tbsp. or 2 of water to help steam the eggplant a little quicker). Place the eggplant mixture in a blender and puree. Boil your pasta al dente (firm). In the skillet, brown the Seitan. When browned, add the remaining ingredients except the pasta, olives, and yeast. adjust the spices and simmer for 10 – 15 minutes. When pasta is done, drain, add 1 tsp. of olive oil and stir it in to prevent sticking. Place the pasta on a serving platter. Pour the finished Seitan and eggplant sauce over the pasta, sprinkle with yeast, decorate with olives, and serve!
Serves 4 – 6 People
