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Vegan and gluten-free, this makes for a perfect healthy dinner meal.
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.
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