Vegetarian Stuffed Eggplant

Instructions

1. Prepare the eggplant
   Preheat oven to 400°F (200°C). Score the flesh of each eggplant half in a crisscross pattern, being careful not to pierce the skin. Brush with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 20 minutes until tender.
2. Scoop out the flesh
   Remove eggplants from oven and let cool slightly. Carefully scoop out the flesh, leaving a 1/4-inch border around the edges to maintain the shape. Chop the scooped flesh and set aside. Return the empty eggplant shells to the baking sheet.
3. Prepare the filling
   Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes. Add the diced bell pepper and zucchini, cook for another 5 minutes. Stir in the chopped eggplant flesh and cherry tomatoes, cook for 2-3 minutes more.
4. Combine ingredients
   Remove skillet from heat and stir in the cooked quinoa, parsley, basil, oregano, and pine nuts (reserve some for garnish). Season with salt and pepper to taste. If using feta cheese, fold in half of it now, reserving the rest for topping.
5. Stuff and bake
   Divide the filling mixture evenly among the eggplant shells, mounding slightly. Sprinkle with remaining feta cheese if using. Bake for 15-20 minutes until heated through and the tops are lightly browned.
6. Serve
   Remove from oven and let cool for 5 minutes. Garnish with the reserved pine nuts and additional fresh herbs if desired. Serve warm as a main course or side dish.