- 2 tablespoon(s) olive oil
- 1 eggplant
- 2 zucchinis
- 2 onions
- 2 clove(s) of garlic
- 100 g quinoa, rinsed well and drained (dry weight)
- 1 1/2 teaspoon(s) thyme, dry
- 3 bay leaves
- 1 1/2 liter water
- 1 vegetable bouillon cube
- 500 g canned tomatoes
- 1/2 chili pepper
- salt
- pepper
- 1 teaspoon(s) paprika, sweet
- 1 teaspoon(s) chili flakes
For the gremolata
- 3 tablespoon(s) parsley, finely chopped
- 3 tablespoon(s) chervil, finely chopped
- lemon zest, of 1 lemon
- 1 clove(s) of garlic, finely chopped
- almond, finely chopped
- 1 tablespoon(s) olive oil
To serve
- 1/2 teaspoon(s) chili pepper