2 large eggplant cubed
8 T olive oil
4 zucchini cubed
1 red onion chopped
1 packet of frozen peppers (trader joes)
8 cloves of garlic
1 x 28 oz tin toms
1 1/2 cups of quinoa rinsed.
1 1/2 cups of hot water
Salt and pepper and parsley.

Cube the eggplant, drizzle with 4 T olive oil. Bake at 350 for 30 mins. Turn once.
In a large saucepan heat 4 T oil. Add onion and brown. Add the zucchini and peppers and cook 10min approx.
Add garlic and toms simmer for 20 mins.
Add the rinsed quinoa to the pan and 1 cup of hot water. Stir, cover, and simmer for 15 mins.
Add upto another 1 cup of hot water if required and cook another 10 mins or until quinoa begins to look cooked.
For the last five mins of cooking add the eggplant to the large pot.
Add a little parsley and combine well.