Aubergine à la Caponata med quinoa

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1. 1
   Heat the oil in a large pan and fry the onion and celery for 10 mins, stirring every now and then until starting to colour.
2. 2
   Stir in the garlic, aubergine, peppers, tomatoes and raisins until well mixed, then add the vinegar, capers and olives and stir again. Cover the pan tightly, then cook on a low heat for 20-25 mins, stirring once or twice. Be quick when stirring so you don’t lose too much steam. Stir in the parsley.
3. 3
   Meanwhile, boil the quinoa and bouillon together in a covered pan for 20 mins until the grains have burst and the liquid has been absorbed. Stir in the nuts. Eat half now, and cool then chill the rest for another day. Will keep for three days. This can be eaten again warm or cold.