Cook the quinoa - rinse; dry/cooked = 1/3; liquid = 2/1; 20 min.

While the quinoa is cooking, preheat the oven to 450 ° Fahrenheit. Place the peppers skin side up on a lined baking sheet. Roast until browned in spots and starting to soften, 8 to 10 minutes.

Heat 2 T of oil in a large, non-stick pan and sauté the eggplant until golden brown on at least two sides. Set the eggplant aside in a bowl.

Add the remaining 1 T of oil and sauté the onion and carrot until lightly browned, 5-7 minutes.

Stir in the tomato paste and cook, stirring often, for another 2 minutes.

Stir in 1/2 C water and the eggplant. Simmer until the eggplant is tender, 3-5 minutes.

Stir in the cooked quinoa and salt and pepper to taste.

Spoon the eggplant mixture into peppers.