1 eggplant, ends trimmed and cut into 3/4-inch pieces (GBFood)
1/4 cup plus 3 Tablespoons olive oil
1/4 teaspoon salt
1 large red onion, thinly sliced
4 roma tomatoes, peeled, seeded, chopped (GBFood)
1 cup Kalamata olives, chopped
3 Tablespoons capers
3 Tablespoons raisins
2 cloves of garlic, minced
1/4 teaspoon coarsely ground black pepper
4 celery stalks with leaves, thinly sliced
1/3 cup red wine vinegar
2 teaspoons sugar
1/4 cup chopped parsley for garnish (optional)
1 cup quinoa
1 3/4 cups of water
3/4 teaspoon salt
1. Heat oven to 450 degrees F. In a large bowl combine 1/4 cup of olive oil, eggplant, and salt, tossing well to coat. Line a jelly-roll pan with non-stick foil and arrange eggplant evenly on pan. Roast in the oven for 10 minutes, stir, and continue roasting until browned, about 10 minutes more.
2. In a 5-quart Dutch oven heat the remaining olive oil over medium heat. Add onions and cook, stirring, until tender, about 10 minutes. Add tomatoes, olives, capers, raisins, garlic, and pepper. Reduce heat; cover and simmer for 15 minutes.
3. Meanwhile, rinse quinoa in a sieve with cold water. In a 2-quart saucepan combine quinoa, water, and salt, and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes, or until all of the water has been absorbed.
3. Add eggplant and celery to the Dutch oven and cook over medium heat, stirring until celery is just tender, anywhere from 8 - 10 minutes. Stir in vinegar and sugar and cook for 1 more minute. Serve over quinoa and top with chopped parsley if desired.
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