Summary

Ingredients

• 2 eggplant (s)
• 1 onion (s)
• 3 tomato (s)
• 250 g quinoa
• 6 tablespoon olive oil
• 100 g capers
• 2 tablespoon balsamic vinegar
• salt and pepper
• 2 tablespoon herbs, chopped

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Instructions

1. Wash and dice eggplants. Peel and slice the onion. Peel and cut the tomatoes into eighths. Bring the quinoa to the boil with 3/4 liter of salted water and cook on a low heat for 15 minutes.
2. Heat the oil in a large pan or in a wok. Fry the eggplant and onion in it over medium heat while stirring for about 3 minutes. Add the tomatoes and capers and heat. Season to taste with vinegar, salt and pepper.
3. Season the quinoa with herbs, salt and pepper and serve with the vegetables.