Pre-heat the oven to 220C (200C Fan-assisted). Once the oven is hot enough place the diced aubergine on a large enough baking tray, drizzle over the olive oil and season well. Place in the oven and roast for 20-25 minutes or until cooked.
Meanwhile place a large casserole dish on a medium-high heat and add an additional tablespoon of olive oil. Once hot, add the frozen vegetable mix and cook for 8-10 minutes.
Next add the garlic and fry for 1-2 minutes then add the orzo, seitan and tomato purée and cook for an additional 2 minutes.
Pour in the stock along with the thyme, oregano, lemon zest and fresh basil. Add the roasted aubergine pieces to the pan and mix the contents through.
Finally place the tomato slices as a layer on top of the cooked ingredients and bake in the oven for 40-45 minutes.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-baked-orzo-with-seitan-tomatoes-9025/