Put the quinoa into a pan, add double the amount of water and a pinch of salt. Place over medium heat and bring to the boil, then reduce to a simmer for 15 minutes.
Meanwhile cut the eggplant in half and scoop out the center, keep the meat aside. Drain quinoa and set it aside, too.
Turn the oven on to 400°F. Heat a tablespoon of oil in a pan, add chopped garlic and the eggplant meat that has been scooped out. Add tomatoes cut into halves and olives, a little salt and pepper. Cover with a lid and simmer for 10 minutes.
Add the quinoa and simmer uncovered over low heat for a few minutes, just until ingredients combine and dry. Turn off the heat and add basil and thyme leaves.
Put the eggplant halves in a baking pan, add a little salt then fill them with quinoa mixture. Add 1/2 cup water, a drizzle of olive oil and bake for 20 to 30 minutes, until the eggplants get tender.
Remove the quinoa stuffed eggplants from the oven and let them cool briefly, then serve.
If you need, you can keep the baked stuffed eggplant with quinoa in the fridge up to a couple of days.