INGREDIENTS
1 tbsp
olive or grapeseed oil
1 1/2 cups
diced eggplant (most of the skin removed, but leave a little for color)
1 1/2 cups
zucchini squash (quartered and sliced)
2 cloves
garlic (minced)
1 1/2 cups
sweet onion (chopped)
1/2 cup
quinoa
3
bay leaves
1 1/2 tsp
dry thyme leaves
6 cups
vegetable stock (substitute chicken stock if you prefer)
3 cups
crushed tomato
1/4 cup
hot chopped peppers (jarred)