Clean the aubergines, cut diagonally into slices of 1.5 cm thick and then into pieces. Put them aside. Immerse the tomatoes in boiling water: in this way, they are easier to peel. Seed and cut the flesh into small cubes. Put the wok on high heat and add oil. Stir fry the olive oil about 30 seconds, and then add the aubergines, the small pieces of seitan, herbs, salt and pepper. Then add the tomatoes, a spoonful of Si'Doux rice syrup and some oregano. Let simmer a few minutes. Put the lid on the wok, reduce the heat and let simmer for 15 minutes. Add the finely chopped basil and a tbsp of lemon juice in and stir. Next, prepare the polenta in 2 volumes of salted water. Knead the cooked polenta into a roll and let cool. Cut into fine slices of 1 cm thick. Briefly dip the slices into the oil and grill them. Serve in a well-heated casserole dish.