Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh. Dice the scooped-out flesh and set it aside. Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes until slightly soft.
While the eggplants are baking, rinse the quinoa under cold water and cook it according to package instructions. Once cooked, set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
Add the diced red bell pepper, zucchini, and the reserved diced eggplant flesh to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.
Stir in the chickpeas, cooked quinoa, dried oregano, dried basil, and season with salt and pepper. Mix everything well and cook for another 2-3 minutes to combine the flavors.
Remove the eggplant halves from the oven and fill each half generously with the quinoa and vegetable mixture. Return them to the oven and bake for another 15-20 minutes until the tops are golden brown.
Meanwhile, in a saucepan, heat the crushed tomatoes over medium heat. Add salt, pepper, and a pinch of dried basil. Let simmer for about 10 minutes.
Once the stuffed eggplants are done, remove them from the oven and serve on plates with a generous ladle of the tomato basil sauce over the top. Garnish with fresh basil leaves.
