Polenta with Seitan Eggplant RaguPosted: February 12, 2010
Seitan Eggplant Ragu
1 large onion, chopped
1 eggplant, chopped
2 or 3 seitan steaks, chopped
1/2 cup parsely, diced
juice from 1 lemon
red pepper flakes
fresh pecorino romano
1. Marinate the seitan and eggplant in the lemon juice, plus about 1/4 cup olive oil, red pepper, parseley, plus S&P to taste. The longer it can sit in there the better
2. Meanwhile, caramelize the onions, preferably in a pot large enough to hold the rest of the ingredients later on.
3. Once the onions are golden, throw in the rest of the ingredients in the pot, mix, cover, and cook on low-medium heat for acout an hour, stirring occassionally to keep it from sticking to the bottom. You might want to uncover it halfway through to get rid of some of the water
3. Serve over polenta and top with a few extra parsley and some grated pecorino.