Preheat oven to 375

Cut eggplant into cubes (it doesn't have to be perfect because they're going in the food processor).

Line a baking sheet with parchment paper and spread eggplant out to roast for 20 minutes in the oven.

In the meantime, place the quinoa in a small saucepan and cover with the vegetable broth or water. Bring to a boil, then cover, lower the heat, and cook for 15 minutes, until all of the water has been absorbed. Remove from the heat and set aside.

Sautee the onions and celery together for 5 - 8 minutes. I like to use splashes of vegetable broth to keep them from sticking, but you can also use coconut or olive oil.

Then add the cooked quinoa, eggplant, onions, celery and seasonings to your food processor. Pulse only a few times (I did it about 5 times) to mix everything together. You don't want to over pulse and make it turn into a mushy mixture. Pulse quickly just to combine so it still has a "hearty" texture.

Be sure to taste to adjust any of the seasonings. Serve warm and enjoy!