Quick Ratatouille on Quinoa

Directions

1. 1
   Coat a non-stick pan with cooking spray or drizzle with a little bit of olive oil and heat over medium heat.
2. 2
   Add onion, salt and pepper and cook until the onion becomes translucent, about 3-4 minutes
3. 3
   Add eggplant and zucchini and continue cooking until the vegetables start to brown and become tender, again about 3-4 minutes.
4. 4
   Add tomato sauce, chickpea and water, bring to a boil then lower heat and simmer for 8-10 minutes.
5. 5
   Serve over warm cooked quinoa.