2 Tbsp. olive oil infused with garlic and chilies
1 faux-fish steak, coarsely chopped (optional)
1/2 cup water
5 tomatoes, diced
14-oz. can diced tomatoes
14 oz. tomato sauce
1/4 cup olive oil
3 Tbsp. capers
1/2 cup olives, pitted and coarsely chopped
8 garlic cloves, minced
1 Tbsp. fresh parsley, chopped
Red pepper flakes, to taste
Salt and pepper, to taste
Vegan parmesan cheese, to taste
• Heat the oil over medium heat in a large, nonstick skillet. Sauté the “fish” and eggplant until lightly browned. Add the water. Simmer, covered, for 10 minutes.
• Add the tomatoes and tomato sauce. Simmer, covered, for 10 minutes.
• Add the remaining ingredients and let simmer, covered, for 20 minutes on medium-low heat.
• Serve over your favorite pasta.
Makes 12 servings