3 onions diced
4 cloves garlic pressed or finely diced
200 grams quinoa
2 tins chopped tomatoes
1 small carrot grated
Slice all the aubergine lengthwise about half cm thick. Cover them in olive oil and salt, placing them on a baking sheet in an oven at 180 degrees for about 30 mins. They should start to brown but should not be dry. Leave to rest.
Meanwhile prepare the quinoa and sauce. Put oil and 1 of the chopped onions in a saucepan with a little salt, let them cook until they are translucent, about 5-6 mins. Add the quinoa and let them coat in oil for about 2-3 mins. Add a few bay leaves and some thyme, cover in good quality water about 250ml. Let cook on a medium heat until all the water is boiled away. Maybe 25-30 mins, check if they are cooked, there will be a slight bite. If not just add a bit more water.
For the sauce. This is a recipe from Nancy Silverton a renowned pizza and bread maker from LA.
Oil in a pan, add the 2 chopped onions, salt, cook for 5 mins again until translucent. Add the garlic, cook another 2 mins, add the grated carrot and a good quantity of thyme (5-6 sprigs), cook for another 5-6 mins. Add the cans of tomato, salt and pepper bring to the boil, reduce to simmering and leave for about 25-30 mins. This will thicken and will increase in depth of flavour. You can check for sesoning at the end.
Combine the quinoa with the tomato sauce. In a casserole dish put a layer of quinoa tomato sauce then a layer of augergine, layer of quinoa tomato, layer of aubergine, layer of quinoa tomato, layer of aubergine, finally grate parmesan cheese over the top. If you have no aversion to wheat you can combine good quality sourdough bread crumbs with the parmesan and maybe some thyme, this will give a crunchier topping.
Whack it in the oven at 180 degrees for about 30 mins until the parmesan has melted and the corners of aubergine are crispy.
All you have to do now is enjoy!
*please note quantities are approximate