for 2 portions
olive oil, for cooking
1 large eggplant, or 2 small ones, cut into cubes
salt, to taste
pepper, to taste
1 red pepper, seeded and chopped
yellow pepper, seeded and chopped
1 small white onion, chopped
2 cloves garlic, chopped
1 yellow squash, sliced
1 zucchini, sliced
1 tablespoon fresh thyme, chopped
3 roma tomatoes, diced
½ lemon, juice
1 cup white quinoa (170 g), uncooked
2 ½ cups of water (600 ml)
1 tablespoon fresh basil, chopped
Heat a little olive oil in a large skillet over medium heat. Add the eggplant, salt and pepper, and cook, stirring occasionally, until golden and softened, 5 to 10 minutes. Remove from pan and drain on paper towels.
Heat more oil in the pan, then add the peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
Add the onion and garlic and cook, stirring, until the onions are tender and golden brown, about 3 minutes. Remove peppers and onions from skillet.
Add the yellow squash and zucchini, season with salt and pepper, and cook the squash for a little less time, about 5 minutes.
Add the thyme and tomatoes, season with salt and pepper, then add the lemon juice. Increase the heat to high and cook until the mixture is sizzling. Cook, stirring occasionally, until the tomatoes begin to release their juice, about 2 minutes.
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 heat to low. Simmer until liquid is absorbed, about 20 minutes.
Divide the vegetables over the quinoa and sprinkle the basil on top. Serve hot.