Quinoa Cakes with Eggplant Tomato Ragù and Smoked Mozzarella

Ingredients

• 1 1/2 cups water
• 1 cup quinoa
• 1 large egg, lightly beaten
• 4 to 5 tablespoons olive oil, divided
• 1 1/2 pounds eggplant, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon dried oregano
• 3 tablespoons olive oil
• 1 cup grape or cherry tomatoes, halved
• 1/2 cup drained bottled roasted red peppers, rinsed and chopped
• 3/4 cup water
• 1 tablespoon chopped flat-leaf parsley
• 1/4 pound smoked mozzarella, diced (1 cup)

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