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Tomato, Eggplant, Chard & Quinoa Bake


Olive oil
1 Great Western yellow onion, diced
2 cloves garlic, minced
1 bunch chard, stems removed and diced and leaves chopped
1 Rosa Bianca eggplant, diced
2 cups Big Beef tomatoes, diced
2 cups cooked quinoa
1/2 teaspoon winter savory, minced
1 cup whole grain toasted breadcrumbs


  1. Preheat oven to 400 degrees.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the onion and chard steams and cook until onion start to turn golden, about 6 minutes. Add the minced garlic and cook 30 seconds longer. Add the chard leaves and cook until wilted, about 3-4 minutes. Transfer the onions and chard into a 8″x11″ casserole dish.
  3. Add 2 tablespoons of olive oil back into the skillet and heat over medium. Add the eggplant and season with a pinch of salt and pepper. Cook until eggplant starts until starts to brown, about 10 minutes. Transfer eggplant to the casserole dish. Add the diced tomatoes, quinoa, winter savory, and another pinch of salt and pepper. Stir to combine.
  4. Sprinkle toasted breadcrumbs evenly over the top of the casserole. Bake for 20 minutes or until heated through.