Wash and cube the eggplant. Sprinkle with sea salt and set aside for 10 minutes. Rinse the salt off thoroughly and place the eggplant in a steamer and steam the eggplant cubes for 10 minutes until soft. Set aside.
n a large non stick frying pan heat the olive oil under a medium flame. Add the onions, garlic, chilli, capsicum, cumin, and seasoning and sauté for 5 minutes until the onions are soft. Add the mushrooms and eggplant and sauté for a further 10 minutes.
While the mushrooms are cooking, blend the tahini, water and lemon juice until smooth. Stir the tahini sauce and dill into the vegetables and season with seasalt and pepper.
Serve with finely chopped parsley, over steamed quinoa and steamed spinach.
Note: To cook quinoa, add one cup quinoa to one cup water. Add sea salt to season. Bring the water to the boil, reduce the heat, cover the pan and simmer until the water has absorbed (15 minutes).