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1
In a large pot, bring water to boil.
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2
Slice the eggplant in half and scoop out the insides.
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3
Place the eggplant shells in the water and cook until soft, about 10 minutes.
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4
Chop the eggplant insides and set aside to saute.
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5
In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.
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6
In a large frying pan, add the water and heat over medium heat.
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7
Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed.
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8
Then add the tomato puree, salt, pepper, walnuts, and chickpeas.
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9
Cover and simmer about 5 minutes, stirring occasionally.
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10
Preheat oven to 350F (180C).
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11
Turn off the heat for all three pans.
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12
Drain the eggplant shells from the water.
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13
Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well.
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14
Place the eggplant shells in a large casserole dish with a cover.
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15
Fill the eggplant shells with the quinoa mixture.
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16
Put the cover on the casserole dish, and place in the oven.
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17
Bake at 350F (180C) for 1 hour.
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18
Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.
