1 medium eggplant, diced
2 large zucchini, cubed
1 large onion, chopped
3 cloves garlic, chopped
1 (28 oz) can of stewed tomatoes, drained
1/2 cup quinoa
2 tablespoon dried basil, oregano and thyme
Place prepared vegetables, quinoa and stewed tomatoes in a microwave-safe casserole dish with a tight-fitting lid.
Microwave ingredients on high for 15 minutes. Then carefully open lid and add the spices to taste.
Stir mixture and replace the cover. Let stand for 5 minutes; remove lid and enjoy!