Lisa's Herbed Eggplant Medley Recipe

Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow oven-safe dish and bake for 1 hour until tender turning every 15 minutes to ensure even cooking. Once done remove and allow the eggplant to cool until cool enough to handle.

Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle cut it into 1/2 inch pieces and combine with the tomatoes onion artichokes garlic parsley chives and basil. Pour into a baking dish

Bake uncovered in the preheated oven until the onions have softened about 45 minutes.

Meanwhile bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low cover and simmer until the quinoa is tender 20 to 25 minutes. To serve spoon the eggplant mixture over the quinoa.