Italian Vegetable Quinoa Bowls

Ingredients

• 1/2 lb. eggplant, cubed, skin on
• 1 lb. tomatoes, or 1 can (14-15 oz) whole, diced, or crushed tomatoes
• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup quinoa
• 1/2 lb. zucchini, sliced into rounds
• 1 can cannellini or navy beans, drained
• 1/2 tsp oregano
• pinch of cayenne pepper (adds spice)
• 1/3 cup fresh chopped basil, divided
• 2 tbsp fresh lemon juice
• salt and pepper
• chopped basil or flat leaf parsley for garnish (optional)
• grated parmesan or mozzarella cheese for garnish (optional)