Editor’s Note: The eggplant can be omitted; increase mushrooms to 1½ cups.
Prepare vegetables separately, as directed above. Set aside. Prepare lentils and quinoa according to package directions and set aside. (Strain lentils if needed.) Combine all cooked vegetables, quinoa and lentils in a large Pyrex dish, mix to incorporate, set aside. Prepare mashed sweet potatoes and set aside.
Heat wine in a pot over medium heat. Once wine reduces by half, add stock and bring to a boil. In a small bowl mix together flour and “butter” (buerre manie) to form a paste. Whisk buerre manie into the simmering wine and stock mixture. Whisk until mixture thickens approximately 3 to 5 minutes. Add garlic and fresh herbs and season with salt and pepper. In Pyrex baking dish with the veggie and lentil mixture, add hot, thickened stock liquid and mix until filling has a stew-like consistency. Top mixture with mashed sweet potato mixture; spread evenly.
Bake in a preheated 375° oven until top of sweet potatoes turns light brown, approximately 15 minutes.
*To braise the pearl onions, cook them in water over a low heat for approximately 40 minutes until fork tender.
Note: You can broil the mixture for 5 minutes to achieve the same brown color if using a broiler- safe dish. Do not do this with a glass baking dish. Watch carefully!