Eggplant with Quinoa and Chickpeas

• 2 each eggplant small to medium
• 1 cup quinoa
• 2 1/2 cups water
• 1/4 cup water
• 1 small onions ,
• 2 cloves garlic minced
• 1 each black pepper poblano, seeded and chopped fine
• 1 each banana peppers or hungarian pepper, seeded and chopped fine
• 1/2 cup tomato sauce
• 1/2 teaspoon salt
• 1 x black pepper freshly ground, to taste
• 1/4 cup walnuts ground
• 1 cup chickpeas (garbanzo beans) cooked
• 1 tablespoon whole wheat flour
• 1 tablespoon gluten flour

1. In a large pot, bring water to boil.
2. Slice the eggplant in half and scoop out the insides.
3. Place the eggplant shells in the water and cook until soft, about 10 minutes.
4. Chop the eggplant insides and set aside to saute.
5. In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.
6. In a large frying pan, add the water and heat over medium heat.
7. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed.
8. Then add the tomato puree, salt, pepper, walnuts, and chickpeas.
9. Cover and simmer about 5 minutes, stirring occasionally.
10. Preheat oven to 350F (180C).
11. Turn off the heat for all three pans.
12. Drain the eggplant shells from the water.
13. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well.
14. Place the eggplant shells in a large casserole dish with a cover.
15. Fill the eggplant shells with the quinoa mixture.
16. Put the cover on the casserole dish, and place in the oven.
17. Bake at 350F (180C) for 1 hour.
18. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.

quinoa, water, water, onions, garlic, black pepper, banana peppers, tomato sauce, salt, black pepper, walnuts ground, chickpeas, whole wheat flour, gluten flour

Taken from recipeland.com/recipe/v/eggplant-quinoa-chickpeas-46447 (may not work)