Heat a drizzle of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5–10 minutes. Remove from the pan and drain on paper towels.
2. Step
Add another drizzle of oil to the same pan, then add the red and yellow bell peppers. Cook, stirring occasionally, until softened, 2–3 minutes.
3. Step
Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
4. Step
Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
5. Step
Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
6. Step
Return the sautéed eggplant and peppers to the pan and stir to combine, then remove the pan from the heat.
7. Step
Add the quinoa and water to a separate large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
8. Step
Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
