Preheat oven to 500 degrees F (260 degrees C).
Add the Eggplant (2) to the baking sheet and bake for 1 hour, then allow to cool to room temperature. Peel off the skin and chop the cooked eggplant, should be approximately 1.5 to 2 cups.
Once the eggplant has cooked, while it cools, cook the Quinoa (1/2 cup) according to the package directions.
Meanwhile, mince the Garlic (1 bulb) and prepare the Onion (1 cup) and Tomato (1 cup) and add to a large sauce pan with Coconut Oil (1/2 tablespoon) and minced garlic. Cook the onions and garlic clove 2 to 3 minutes on medium heat.
Add the tomatoes and continue cooking another 4 to 5 minutes or until onions are translucent and tomatoes have released their juices and cooked down.
Add cooked eggplant and quinoa to the onion and tomato mixture, stir until well combined.
Then, add Curry Powder (1 teaspoon), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Salt (1/2 teaspoon), Pumpkin Pie Spice (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), and Chinese Five Spice Powder (1/4 teaspoon) with Water (1/4 cup) to help blend the seasonings.
Serve with naan bread.