Garlic Spicy Vegetable Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Dice the eggplant and zucchini into bite-sized pieces.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

4. 4

   Add the diced onion and sauté until translucent.

5. 5

   Mince the garlic and slice the red chili pepper, then add them to the skillet.

6. 6

   Stir in the cumin and coriander, cooking for another minute until fragrant.

7. 7

   Add the eggplant and zucchini to the skillet, cooking until they begin to soften.

8. 8

   Pour in the canned tomatoes and bring the mixture to a simmer.

9. 9

   Season with salt and pepper to taste.

10. 10

    In a separate pot, cook the quinoa according to package instructions.

11. 11

    Once the quinoa is cooked, combine it with the vegetable mixture.

12. 12

    Transfer the mixture to a casserole dish and drizzle with the remaining tablespoon of olive oil.

13. 13

    Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.

14. 14

    Remove from the oven and let it cool slightly before serving.