Eggplant Arrabiata
serves 2 a meal, 3-4 as a side
1-8oz eggplant, peeled, medium dice
4 tbl extra virgin olive oil, divided
1/2 small red onion, small dice
8 oz seitan, medium dice
1 tsp dried thyme
salt and pepper
3 garlic cloves, minced
1 jalapeno, seeded, thinly sliced
1 yellow chile pepper, seeded, thinly sliced
1 tbl tomato paste
1/4 cup red wine or vegetable broth
2 tbl chopped, fresh rosemary
2 tbl chopped fresh parsley
1-28 oz can diced tomatoes
Toss the eggplant chunks with 1 tsp of salt and sit in a colander. Let drain of excess moisture for 30 minutes. Pat dry and set aside.
In a dutch oven or large saute pan, heat 1 tbl of olive oil and add the seitan. Season with thyme, salt and pepper. Cook for 7 minutes over medium high heat until it is golden and crispy. Remove from the pan and add the remaining 3 tbl of oil.
Add the red onions and eggplant and saute for 10 minutes until the eggplant has broken down and is caramelized. Add the garlic and cook for 3 minutes until toasted. Add the jalapeno, yellow chile and seitan. Stir to combine. Add the tomato paste and mix to coat and cook for 2 minutes. Deglaze the pan with red wine, making sure to scrape all the bits off the bottom of the pan. Add the rosemary, parsley and tomatoes. Bring to a simmer and cover. Lower the heat to medium-low and cook for 20 minutes. Taste and season with salt and pepper.
