This recipe is Gluten free, Dairy free and Vegetarian. Serves 4.
1 large eggplant (aubergine)
4 tablespoons extra virgin olive oil
1 large brown onion, chopped
2 medium zucchini (courgette), diced
1 large red capsicum, de seeded and chopped
4 cloves of garlic, finely chopped
1 x 400g can diced tomatoes
Salt and freshly ground black pepper
¾ cup of quinoa grain, rinsed and drained
1 cup of hot water
Small handful of chopped flat leaf parsley
Preheat the oven to 170C and line a baking tray with baking paper. Cut eggplant into thick slices lengthways and cube. Drizzle to coat with 2 tbsp of the olive oil, place on the baking tray and bake in the heated oven for about 20min, turning over once, until browned. Remove from the oven and set aside.
Meanwhile, heat the remaining olive oil in a large saucepan and cook the onion until soft and golden. Add the zucchini and capsicum, and cook for about 5 min, until the vegetables start to go golden. Stir in the garlic and tomatoes, and season with salt and pepper. Cover and simmer for 15 minutes.
Add the quinoa to the pan, with the water. Stir and simmer, covered, for 15 minutes, then add the eggplant and cook for a further 5 minutes. Stir in the parsley and serve.
Want a little extra protein in this great Gluten Free recipe? add some slices of cooked chicken breast to boost the protein levels.