INGREDIENTS
1/2 tbsp
olive oil
1 cup
eggplant (cut in bite size chunks)
1
sweet onion (chopped)
3
sprigs of fresh thyme (or 1/2 tsp dry)
1/2 clove
garlic (crushed/minced)
1/2 tsp
Kosher salt
1/2 cup
crimini mushrooms (sliced , baby portabella)
1 cup
precooked quinoa
2 tbsp
white wine
1/3 cup
roasted peppers (red and yellow , chopped)
5
fresh basil leaves (chopped)