The seasoning in this dish is inspired by Baharat, a spice blend used in the Middle East. You may be able to buy jars of Baharat in Middle Eastern grocery stores; to substitute it for the seasonings in this recipe, start with 2 teaspoons and add it to taste, but be aware that packaged Baharat may be spicier than my seasoning mix.
Cooking the gluten in the stew results in a tender seitan. If you’d like a firmer, more chewy seitan, flatten your gluten and bake it at 400F for 20 minutes before cutting into cubes; add it to the stew with the eggplant. Pre-baked seitan will be spongier and look less like m*e*a*t.