2 eggplant, cut into ½ cm slices lengthways
3 tbsp olive oil
2 celery stalks, finely chopped
1 tbsp garlic infused oil
300g cooked pumpkin
400g can chopped tomatoes
½ small pack basil leaves
125g ball of mozzarella, torn
Heat oven to 220C/200C fan/gas 7.
Brush both sides of the eggplant slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once.
Cook the quinoa following pack instructions.
Heat the remaining oil in a large frying pan. Tip in the celery and cook until soft.
Stir though the pumpkin and the tomatoes, plus ½ can of water.
Simmer for 10-15 mins until the sauce has thickened.
Stir in the quinoa, basil and seasoning.
Spoon a layer of quinoa into a small baking dish.
Top with eggplant slices and repeat, finishing with a layer of eggplant.
Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
Recipe adapted from: Good Food