Islim Kababi

Ingredients:

4 eggplants, sliced lengthwise
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
3 roma tomatoes, chopped
2 cups seitan pieces
1/4 cup tomato puree
1/2 teaspoon red pepper flakes
salt and black pepper, to taste
1 tablespoon tomato paste
10 grape tomatoes
1 small green bell pepper, cut into slivers


Salt and cook the eggplant slices and set aside.

Cook the onion and garlic in the oil and add the tomatoes and tomato sauce. When the tomatoes are softened, add the seitan, red pepper, black pepper, and salt and bring to simmer.

Arrange two eggplant slices in the shape of a cross and spoon some of the seitan mixture inside. Close the edges over. Stick a tomato and green bell pepper through the toothpick and press the toothpick through the eggplant bundle. Place in a casserole dish and repeat the same for remaining eggplant slices.

Stir tomato paste into a cup of water a pinch of salt and pour over the eggplant bundles. Bake at 350 for 15 minutes.