Slice the eggplant in half and scoop out the insides.
Place the eggplant shells in the water and cook until soft, about 10 minutes.
Chop the eggplant insides and set aside to saute.
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.
In a large frying pan, add the water and heat over medium heat.
Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed.
Then add the tomato puree, salt, pepper, walnuts, and chickpeas.
Cover and simmer about 5 minutes, stirring occasionally.
Preheat oven to 350.
Turn off the heat for all three pans.
Drain the eggplant shells from the water.
Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well.
Place the eggplant shells in a large casserole dish with a cover.
Fill the eggplant shells with the quinoa mixture.
Put the cover on the casserole dish, and place in the oven.
Bake at 350 for 1 hour.
Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.
2 Eggplants (sm. to med.)
-water to fill large pot
1 c Quinoa
2 1/2 c Water
1/4 c Water
1 sm Onion; peeled, chopped, -OR-
1/2 lg -Onion, peeled and chopped
2 Garlic cloves; minced
1 Poblano pepper
- seeded and chopped fine
1 Banana or hungarian peppe