Eggplant Ragu over Quinoa

Ingredients

• 3 Tablespoons Olive Oil, Divided
• 1 whole Onion, Diced
• 1 Tablespoon Minced Garlic
• 2 whole Eggplants (medium), Diced
• 1-½ whole Red Peppers, Diced
• 1-½ 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

Preparation Instructions

Add 1 tablespoon oil to pan over medium heat and cook onions until translucent. Add garlic, cook 1-2 minutes.

Add eggplant and remaining oil. Cook for a few minutes, then add peppers, continuing to cook and stir to combine.

Add tomatoes, salt, pepper, balsamic and white wine vinegar. Continue to cook 4-5 minutes.

Reduce heat to low, cover and cook 20-30 minutes or until cooked through. Remove from heat. Add arugula garlic pesto (optional).

Serve over quinoa.