Quinoa Stew with Roasted Aubergine Tomato and Red Pepper

Ingredients

• 2 cups quinoa
• 4 cups water
• 1 large aubergine- washed and cubed
• 1 large red pepper- diced
• 1 small carrot- diced
• 2 tomatoes- quartered
• 2 shallots- sliced
• 1 red onion- quartered
• 3 tbsp extra- virgin olive oil
• 1 tsp kosher salt
• 3 cloves garlic
• 1 tbsp cumin seeds
• 1 tbsp paprika
• Few sprigs parsley leaves- chopped
• 200 ml passata
• 1 tbsp tomato puree
• 1 tbsp italian seasoning
• Juice from 1 lemon
• Salt and pepper to season

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