Ingredients
olive oil,for cooking
1large eggplant,or 2 small, cubed
salt,to taste
pepper,to taste
1red bell pepper,seeded and chopped
yellow bell pepper,seeded and chopped
1small white onion,chopped
2garlic cloves,minced
1yellow squash,sliced
1zucchini,sliced
1tbspfresh thyme,chopped
3roma tomatoes,diced
½lemon,juiced
1cupwhite quinoa,uncooked
2½cupswater
1tbspfresh basil,chopped
Preparation
Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, for 5 to 10 minutes, until golden brown and softened. Remove from the pan and drain on paper towels.
Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, for 2 to 3 minutes, until softened.
Add the onion and garlic and cook, stirring, for about 3 minutes, until the onions are soft and golden. Remove the peppers and onions from the pan.
Add the yellow squash and zucchini, season with salt and pepper, and cook the squash for about 5 minutes until they have cooked down a bit.
Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until the mixture is sizzling. Cook, stirring occasionally, for about 2 minutes, until the tomatoes start to release their juices.
Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
Add the quinoa and water to a large skillet and stir to combine.
Bring to a boil, then cover and reduce the heat to low. Simmer for about 20 minutes until the liquid is absorbed.
Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm, and enjoy!
