Asian Eggplant Stew

So I saw this /http://vegetariangastronomy.com/2013/05/thai-basil-eggplant-vegan-contains-gluten/ delish-looking dish on pinterest and wanted to duplicate it.  We all know how that can turn out!  Mine, however different, is sooooo awesomely creamy and satisfying!

3 medium purple and white eggplants(or your choice, maybe 6-8 cups, cubed)
1 large onion, chopped
1 bell pepper, chopped(mine were small and from a garden so they kind of melted away)
4 garlic cloves, smashed and finely diced
1 jalepeno pepper, seeded and finely diced

2 cups dry quinoa, cooked in 4 cups of water(I don't add salt or oil), according to directions on pkg if you have them.

Cook all the veggies in a few tablespoons of oil until they are sort of tender.

Mix the following:

1/3 cup bragg's aminos(or soy sauce)
1/4 cup apple cider vinegar
1/8 cup sugar or more to taste
garlic and onion powder and red pepper flakes to taste
(adjust amounts to suit your tastebuds, we like tangy so the acv is right for us but might be too much for others)

Add to veggies, cover, and cook til mostly tender.

Add a cup to 1.5 cups of water(or broth) and arrowroot, cornstarch, or rice powder, following the directions for the thickener you choose.  I use a rice powder that just needs a few shakes over the food and to cook about 5 minutes.

Serve over the quinoa and enjoy the goodness!  Dobro sure thought he wanted a plateful!!!