Inspired by my cousin who adheres to a gluten-free diet, this dish will knock the socks off your gluten-free friends!  Layered with flavor, these tasty cakes make an ideal appetizer or first-course meal.

FIRE ROASTED PEPPER, TOMATO AND EGGPLANT RAGU QUINOA CAKES
Prepared in 45 minutes or less.

For the Quinoa Cakes:
1½ cups water
1 cup quinoa, a South American grain-like seed prepared in a fashion similar to rice found at most health food stores and Whole Foods markets
1 large egg, slightly beaten
4½ tbs olive oil, divided
Salt and fresh pepper to taste

For the Ragu Topping:
1½ lbs eggplant, cut into ½-inch cubes
1 white onion, finely chopped
2 tsp garlic, finely chopped
½ tsp dried oregano
3 tbs extra-virgin olive oil
1 cup grape tomatoes, halved
½ cup fire roasted red peppers, drained from bottle, rinsed and chopped
¾ cup vegetable stock
1 tbs flat-leaf parsley, chopped
¼ lbs smoked mozzarella, diced into small cubes, approximately 1 cup

For the Quinoa Cakes:
Bring water and ½ teaspoon salt to a boil in a heavy medium saucepan.

Meanwhile, wash quinoa in 3 changes of water in a bowl, before draining in a fine-mesh sieve.

Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20-30 minutes.  Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes.

Stir in egg.  Line a baking sheet with plastic wrap and lightly brush with oil.

Lightly oil a 1 cup dry ingredient measure.  Pack enough cooked quinoa into measure with a rubber spatula to fill it two-thirds full.  Unmold onto baking sheet and gently pat quinoa into a 4-inch wide patty with spatula.  Make 3 more quinoa cakes, brushing measure with oil each time.  Chill cakes, uncovered, at least 15 minutes.

For the Ragu Topping:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.

Cook eggplant, onion, garlic, oregano, and ¼ teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, approximately 5 minutes.

Stir in tomatoes, roasted peppers and vegetable stock.

Simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick.  If mixture appears dry, thin by adding a little stock or water, and cook approximately 10 minutes.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers.

Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2-3 tablespoons oil, until crisp and golden, 8-10 minutes total.  Reshape cakes if necessary. Transfer to plates.

Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, approximately 30 seconds.

Spoon over quinoa cakes, then sprinkle with remaining smoked mozzarella cubes.  Serves  with robust red wine.  Serves 4.

Option:  The quinoa cakes can be made 1 day in advance, chilled and reheated before serving with the hot ragu.