Ratatouille with White Beans

Name: Ratatouille with White Beans
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium eggplant, large diced; 2 medium zucchinis, large diced; salt and pepper; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 teaspoon fresh thyme; 2 medium tomatoes, large diced; 1 bell pepper, large diced; 1 bay leaf; 1 tablespoon apple cider vinegar; 1 15.5-ounce can cannellini beans, drained and rinsed; ¼ cup basil leaves, thinly sliced; 1 cup dry quinoa; grated Parmesan cheese, to garnish (optional); red pepper flakes, to garnish (optional)