Toss the eggplant, zucchini, and onion in oil. Then place in a preheated (med-high) dutch oven or soup pot.
Saute for about 2 minutes, then add garlic, quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
Add the stock, then add tomatoes and peppers, stir.
Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
Serve with fresh chopped basil or grated cheese.
Notes
*nutrition information is estimated using the MyFitnessPal recipe calculator