In a small saucepan, cook 1/2 cup quinoa according to package instructions. Set aside.

In a large skillet, heat 2 tablespoons over medium heat. Add eggplant and a pinch of salt. Cook for 8-10 minutes. Transfer to a bowl and set aside.

In the same skillet, add 1 tablespoon olive oil plus the chopped zucchini. Cook for another 10 minutes. Transfer to a bowl and set aside.

Add another tablespoon of oil to the skillet and toss in the onion and green pepper. Cook for about 5 minutes or until softened. Add garlic and stir in.

Add tomatoes, tomato paste, lavender, 1/2 teaspoon salt, and crushed red pepper flakes. Cook for nearly 10 minutes until mixture reduces to more of a sauce.

Toss eggplant back in to the skillet, increase heat to medium high and once mixture begins to sizzle reduce heat to low, add zucchini back in and simmer for 5 minutes. Add 1/2 teaspoon salt plus 1 cup cooked quinoa to skillet and stir.

Serve topped with fresh chopped basil.

Preheat oven to 400℉. Season fish with salt and pepper and Herbs from Provence and a sprinkle of fresh chopped lavender. Bake for 8-10 minutes or until fish flakes apart.