Roasted Eggplant Stew with Quinoa

Just noodling around with some things I had in my kitchen tonight and came up with this dish.  Great flavors, super healthy.  Enjoy!

Ingredients:
2 medium eggplants (1 1/2 -2 lbs.)
1 T. olive oil
1 medium onion, diced
4 cloves garlic, minced
4-5 tomatoes, diced
1/4 c. fresh lemon juice
2 t. vegan sugar
1 1/2 c. cooked garbanzo beans (or 1 can garbanzo beans, drained and rinsed)
1 T. sliced black olives (optional)
1 t. ground cumin
1/4 t. curry powder
1/4 t. tumeric (or ground ginger)
1 bunch fresh spinach, washed, de-stemmed and chopped
1/3 c. fresh basil, chopped
1 T. dried parsley
salt and pepper to taste
3 c. cooked quinoa
vegan sour cream for topping (see recipe or tofutti brand works well)

Preheat oven to 425 degrees.

Prick eggplants in several places with a fork and place on a foil-lined baking sheet.  Bake 55 minutes.  Cool, slice open and scoop the pulp from the skin.  Chop the pulp into bite-sized pieces and discard the skin.

Meanwhile, while eggplants are roasting, cook quinoa according to package directions.

Heat the oil in a large saucepan over medium-low heat.  Add onion and saute until translucent, about 10 minutes.  Sprinkle with a bit of salt, add garlic and cook an additional 3-4 minutes, or until onion is golden.  Add eggplant, tomatoes, lemon juice, sugar, garbanzo beans, olives and spices and cook over low heat for about 15 minutes.  Add spinach, basil and parsley and cook an additional 10 minutes.  Add quinoa and season with salt and pepper.  Garnish with a spoonful of vegan sour cream and enjoy!