Pre-heat oven to 375 degrees.

Ingredients
6 baby eggplant
1 can Aduki beans, drained and rinsed
1 onion, chopped
2 carrots, diced
2 Tbsp dill
¼ tsp dried thyme
1 cup broccoli, small florets
1 cup cauliflower, small florets
4 white mushrooms, chopped
1 portobello mushroom, chopped
Olive oil
3 Tbsp tamari
1 tsp salt
1 cup cherry tomatoes , halved
2 Tbsp balsamic vinegar
2 Tbsp chopped parsley
¾ cup walnuts, chopped

1.Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.

2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.

3. Add Aduki beans, cherry tomatoes and mushrooms.

4. Hollow out eggplants, cut into pieces and add to vegetable mixture.

5. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.

6. Add parsley and walnuts and season to taste.

7. Fill eggplants with vegetable mixture.

8. Bake at 375 for 20 minutes.
9. Serve over Saffron Quinoa or Rice Pilaf.