If you follow your instincts, you can come up with something delicious like this!


1 medium/large eggplant, cut in half lengthwise
1 red bell pepper (may substitute with any colour of bell pepper), chopped
1/2 red onion, chopped
about 2-3 tbsp olive oil
1/2 cup quinoa
1 cup water
1/2 - 3/4 cup tomato sauce
2 tbsp fresh basil, chopped
1 tsp oregano
1/2 tsp garlic
about 2-3 tbsp parmesan cheese
salt and pepper

  Using a sharp knife cut through the inside of the eggplant to cut a sort of grid, making sure to not cut through the skin of the eggplant and leaving about a quarter-inch border all around. Using a spoon, scoop out the inside of the eggplant, once again leaving about a quarter-inch border around.

  In a medium baking dish, toss in the scooped out eggplant. Set aside the hollowed eggplant shells. Add the chopped red pepper and onion to the baking dish and drizzle over half of the olive oil. Add in the oregano and garlic, season with salt and pepper and toss to coat. Pour the remaining olive oil inside the eggplant shell, rub to coat and place in baking dish cut side down. Bake in a 400º oven for 35-40 minutes, or until vegetables have softened, stirring occasionally.

  In the meantime, cook the quinoa. In a small pot stir together the quinoa and water, set on the stove, uncovered, at high heat until it comes to a boil. Reduce heat to low, cover and simmer for 15 minutes. Once cooked, allow quinoa to rest in pot for 5 minutes. Then fluff with a fork.

  Once chopped vegetables have cooked, toss them into the quinoa with the tomato sauce and basil and season with salt and pepper. Scoop quinoa mixture evenly into the roasted eggplant shells and top with the parmesan cheese. Bake for another 10-15 minutes. Serve hot.
Thanks to YMC Foodie of the Week, Danielle Rose, for sharing this delicious and healthy recipe.