Eggplant Pasta

• 28 ounces crushed tomatoes
• 2 14 ounces black olives, sliced
• 1 medium eggplant, sliced
• 8 ounces seitan
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon oregano
• 12 tablespoon rosemary
• 1 dash sage
• 14 tablespoon crushed red pepper flakes

1. Heat a pan and add olive oil.
2. Cook onions until browned, add garlic and cook for 30 more seconds.
3. Add eggplant and cook until soft.
4. Add crushed tomatoes, olives, and spices heat until cooked through.
5. Serve over cooked whole wheat pasta.

tomatoes, black olives, eggplant, seitan, yellow onion, olive oil, garlic, oregano, rosemary, sage, red pepper

Taken from www.food.com/recipe/eggplant-pasta-423638 (may not work)