Quinoa Ratatouille With Chick Peas

• 1 cup dry Quinoa
• 1 large eggplant, cubed
• 3 yellow zucchini squash, cut in large pieces
• 2 green zucchini squash, cut in large pieces
• 4 large tomatoes, seeded & diced
• 1 large onion, diced
• 5 large cloves garlic, finely chopped
• 1/4 cup Kalmata olives, pitted and coarsly chopped
• 1 can no salt added chick peas
• 2 cups tomato juice
• 2 Tbsp. Herbs de Provance
• Salt & Pepper to taste
• Extra Virgin Olive Oil

1. In 2 quart saucepan- bring 3 cups water to a boil. Add quinoa and reduce to simmer until all water is evaporated (about 20 minutes).
2. In large skillet, heat olive oil and add the onions, garlic, and eggplant. Saute until onions are lighly browned. Add zuchinni and saute until lightly browned. Add tomatoes, tomato juice, olives, and chickpeas, herbs de Provance, 2 tsp. salt and 2 tsp. ground pepper. Simmer over medium-low heat until all vegetables are tender and tomato juice is reduced.
3. To serve, place quinoa on a plate and top with ratatouille. Garnish with parmesanano-reggiano cheese and fresh parsley if desired. Serves 2-4 depending on serving sizes.

quinoa, eggplant, zucchini, green zucchini, tomatoes, onion, garlic, kalmata olives, salt, tomato juice, herbs, salt, extra virgin

Taken from www.epicurious.com/recipes/member/views/quinoa-ratatouille-with-chick-peas-1202276 (may not work)