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Ratatouille with Quinoa Recipe

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This recipe for Ratatouille with Quinoa is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant (aubergine)
4 tbsp extra virgin olive oil
1 large brown onion, chopped
2 medium zucchini (courgettes), diced
1 large red capsicum (pepper) seeded and chopped
4 cloves garlic, finely chopped
1 x 400 g (14 oz) can diced tomatoes
salt and freshly ground pepper
3/4 cup quinoa grain, rinsed and drained
1 cup hot water
a small handful chopped flatleaf parsley (optional)
Directions:
Directions:
Preheat the oven to 170 C or 325 F. Line a baking tray with parchment paper.
Cut eggplant into thick slices lengthwise and cube. Drizzle and coat with 2 tbsp olive oil. Place on baking tray and bake in heated oven for 20 minutes, turning over once. Remove from oven and set aside.
Meanwhile, heat remaining olive oil in large pot and cook onion until soft and golden. Add zucchini and capsicum and cook for about 5 minutes, until vegetates start to go golden. Stir in the garlic and tomatoes and season with salt and pepper. Cover and simmer for 15 minutes.
Add quinoa to pot with water. Stir and simmer, covered, for 15 minutes, then add eggplant and cook for a further 5 minutes.
Stir in parsley and serve.

 

 

 

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