Quinoa and Vegetable Stuffed Peppers

INGREDIENTS

• 1 small firm eggplant, trimmed of half the skin, chopped
• 4 cloves garlic, thinly sliced
• 2 cups chicken or vegetable stock
• 1 red onion, chopped
• 1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
• Salt and freshly ground black pepper
• 6 small bell peppers, mixed colors, seeded and halved
• 1/4 cup fresh mint leaves, a handful, chopped
• 1 cup crumbled feta or ricotta salata cheese
• 2 plum tomatoes, chopped
• 1 small to medium firm zucchini, seeded and chopped
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1 cup quinoa
• 3 tablespoons EVOO, plus extra for drizzling