Eggplant Ragout with Tomatoes and Chickpeas

Ingredients

• 1 cup onion, diced
• 3 cloves (3 tsp.) garlic, minced
• 2 long asian eggplants (or 1 regular Italian eggplant) peeled, quarteres and thinly sliced
• 1 cup dry quinoa, rinsed
• 1 Tbsp. olive oil
• 1 can (15.5 ounces) low sodium chickpeas, drained and rinsed
• 1 can (14.5 oz.) petite cut diced tomatoes (no salt added)
• 2 Tbsp. sun-dried tomato pesto
• 1 tsp. sugar (To cut the acidity of the tomatoes.)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. salt