Start cooking the quinoa. Preheat the oven to 180 degrees.
Cut the aubergines into halves. Pull the inside out and put it into a separate heat-resistant vessel. The hollowed aubergines into another. Then put both of them into the oven. Put the cherry tomatoes into a heat-resisting vessel and drizzle with olive oil.
Cut the sun-dried tomatoes, artichokes and fresh herbs into thin slices, maybe also the capers if they are big ones. Mix everything with the pesto and the cooked quinoa. Season with salt & pepper.
Remove the hollowed aubergines from the oven, fill them with the quinoa mix. Put them, together with the cherry tomatoes, back into the oven and bake for about 20-30 minutes.
Cut the feta cheese into cubes or crumbles. Spread it over the stuffed aubergines while they are still baking.
Remove the aubergine leftovers from the oven and blend them together with one tbsp of olive oil, 1 garlic clove, herbs and a splash of lemon juice. Or try an alternative recipe.