Prepare healthy and nutritious meals one step at a time

Stewed Eggplant, Zucchini and Tomato with Quinoa

Hello everyone.   It truly amazes to me as to how fast time is going by.  Can you believe that next week this time it will be Thanksgiving?  

Menu planning, shopping, the hustle and bustle of getting the home, and meals planned and prepared, is all part of the excitement of celebrating this holiday with friends and loved ones, and most importantly, giving thanks for our many blessings throughout the year.

This healthy and nutritious meal features stewed eggplant, zucchini and tomatoes served with quinoa, makes a great vegan option for dinner or holiday parties.  

The ingredients are simple, yet when combined with tumeric gives the dish flavor, depth and color.  As a seasoning spice, tumeric brings warmth and a mild fragrance to any dish.  

It is the spice that is used to give curry its yellow color, and according to research, it has often been used in many cultures for its medicinal and healing properties.

So lets start this meal by preparing and cooking the quinoa.  While the quinoa is cooking, wash and prepare your onions, garlic and vegetables and set them aside.  

In a heated, medium-sized pan, add 2 tablespoons of coconut oil.   You can also use olive, avocado or any healthy oils of your choice.   Add onions and garlic and sauté until tender and fragrant.

Next, add the eggplant, squash, tumeric and organic seasonings.  Add salt and pepper to taste.  Toss together and sauté for 4 – 5 minutes.  

Next, add the tomatoes and toss together, cover and cook on low heat, for an additional 10 minutes until the vegetables are tender or to your desired preference.   

Remove from heat and add a squeeze of ½ lime or lemon to finish the dish.

Serve hot with cooked quinoa, rice or any grains of your choice.  Enjoy!


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Stewed Eggplant, Zucchini and Tomato with Quinoa
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 2 tablespoons coconut oil
  • 1 small onion - diced
  • 3 garlic cloves - chopped
  • 1 small eggplant - diced
  • 2 small squash - diced
  • 1 medium tomato - cubed
  • ½ lemon or lime - squeezed
Seasoning mix:
  • ½ tsp tumeric
  • ½ tsp no salt organic seasoning
  • Salt & pepper - to taste
  1. Wash and prepare vegetables and set aside
  2. In a heated medium pan add 2 tablespoons coconut oil
  3. Add onions and garlic and sauté until tender and fragrant
  4. Add eggplant and squash
  5. Add tumeric, organic seasonings
  6. Salt & pepper - to taste
  7. Toss together and sauté for 4 - 5 mins
  8. Add tomatoes toss, cover and cook for an additional 10 mins until vegetables are tender
  9. Remove from heat and add a squeeze of ½ lime or lemon
This meal can be cooled and stored separately in air tight containers, in the refrigerator, for 1 to 2 days.

Due to the high water content of the vegetables, the stew will become watery/soggy if stored too long.

Quinoa, when stored properly, can be refrigerated for up to 7 days or up to 12 months in the freezer.



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