The combination of eggplant and quinoa in this recipe offers not only a unique, nouvelle, scrumptious spin on a classic comfort dish, but a big boost of brain food for both Mars and Venus dinner guests. Here’s why:

Eggplant is abundant with vitamins and minerals and contains other compounds that promote good health. Chlorogenic add is a dominant antioxidant compound in eggplant and is known for its great capacity to fight free radicals and to lower LDL (bad) cholesterol. Chlorogenic acid is also antimutagenic, which means it can protect cells from mutating into cancer cells. It is also known to be antiviral as well.

Further, eggplant is an excellent source of dietary fiber, which assists in good colon health and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, foliate and vitamin C. Finally eggplant is rich in brain-loving minerals, boasting a large quantity of magnesium, potassium, calcium and phosphorous.

Quinoa is a gluten-free, grain-like seed that is commonly mistaken as a grain. Quinoa is actually a relative of leafy green vegetables such as kale, spinach, and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” Quinoa is complete protein containing all nine essential amino acids required by the body as building blocks for muscles. It contains more enzymes, vitamins, minerals, fiber, antioxidants, and phytonutrients than most other grains.

This recipe, which makes six servings, is one palate pleaser that will stimulate your brain!

EGGPLANT MIXTURE INGREDIENTS

1 eggplant (roughly one pound, peeled and diced)
1 tablespoon extra virgin olive oil (first cold pressed)
½ teaspoon coriander
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 garlic clove (roughly chopped)
1 tablespoon fresh basil (chopped)
1 tablespoon fresh parsley (chopped)
Celtic sea salt and fresh ground pepper to taste.

QUINOA AND VEGETABLE MEDLEY INGREDIENTS

1 tablespoon extra virgin olive oil (first cold pressed)
1 small while onion (diced)
1 cup sliced crimini mushrooms
1 garlic clove (peeled and chopped)
1 zucchini (diced)
1 yellow squash (diced)
2 cups cooked red quinoa
½ cup chopped tomatoes
1 tablespoon fresh thyme (chopped)
1 cup fresh arugula or spinach
½ cup grated Parmesan cheese (optional)
3 large green bell peppers, halved lengthwise (stem, seeds, and thick ribs removed)
3 large red bell peppers, halved lengthwise (stem, seeds, and thick ribs removed)
1/2 cup of water of vegetable broth

EGGPLANT MIXTURE INSTRUCTIONS

1. Sprinkle the diced eggplant with sea salt. Place in a colander and let sit for about 45 minutes to drain any bitterness.

2. Heat 1 tablespoon of olive oil in a sauté pan over low heat. Add eggplant, coriander, cayenne pepper, cumin and garlic and sauté eggplant until tender.

3. Transfer to a bowl and mash with a fork, or pulse in a food processor or blender.

4. Add fresh basil and parsley and stir. Salt and pepper to taste. Set aside.

QUINOA AND VEGETABLE MEDLEY INSTRUCTIONS

1. Preheat oven to 350. In a large skillet over medium heat, add 1 tablespoon of olive oil. When oil is hot, add onions, mushrooms and garlic and sauté until mushrooms are golden brown.

2. Add in zucchini, yellow squash, quinoa, tomatoes, and continue to cook until the vegetables are somewhat tender (slightly al dente). Remove from heat.

ASSEMBLY

1. Arrange the peppers hollow ends up in a baking dish. Spoon in roughly ¼ cup of eggplant into the bottom of each pepper.

2. Add quinoa and vegetable mix to fill in rest of each pepper. Sprinkle with Parmesan cheese (optional).

3. Add vegetable broth to baking dish covering the bottom of the peppers. Cover tightly with aluminum foil. Bake until peppers are tender, 40-45 minutes. Serve warm.

NOTES: This dish will freeze nicely for busy days when you’re not able to cook. Any leftover eggplant mix is a wonderful dip or spread.