Eggplant Ragu over Quinoa

• 3 Tablespoons Olive Oil, Divided
• 1 whole Onion, Diced
• 1 Tablespoon Minced Garlic
• 2 whole Eggplants (medium), Diced
• 1- 1/2 whole Red Peppers, Diced
• 1- 1/2 whole Tomatoes, Diced
• Salt And Pepper, to taste
• 2 teaspoons Balsamic Vinegar
• 1 teaspoon White Wine Vinegar
• 4 Tablespoons Basil Pesto (optional)
• Cooked Quinoa, To Serve

1. Add 1 tablespoon oil to pan over medium heat and cook onions until translucent.
2. Add garlic, cook 1-2 minutes.
3. Add eggplant and remaining oil.
4. Cook for a few minutes, then add peppers, continuing to cook and stir to combine.
5. Add tomatoes, salt, pepper, balsamic and white wine vinegar.
6. Continue to cook 4-5 minutes.
7. Reduce heat to low, cover and cook 20-30 minutes or until cooked through.
8. Remove from heat.
9. Add arugula garlic pesto (optional).
10. Serve over quinoa.

olive oil, onion, garlic, eggplants, red peppers, tomatoes, salt, balsamic vinegar, white wine vinegar, basil, quinoa

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/eggplant-ragu-over-quinoa/ (may not work)