Place the oil in non-stick skillet over med-high heat.
Once pan is hot, add eggplant, onions, thyme, garlic and salt.
Saute for a few minutes until onions are soft. Add mushrooms.
Once mushrooms are nearly cooked, add the quinoa, wine and peppers. Stir and reduce heat to low-med.
Cover and allow to cook for about 5 minutes. (Stir once or twice during cooking).
Serve warm topped with chopped fresh basil (+ grated Parmesan if you are not vegan)
Notes
This vegetarian quinoa recipe makes 2 entree servings or about 4 side dish servings. Nutritional info is calculated for side dish portion, double for entree.