In a medium saucepan, add the water, salt, pepper and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until all the liquid is absorbed, about 12 to 15 minutes.
Place quinoa in a bowl and add roasted eggplant, Nicoise olives, sun dried tomatoes, thyme and parsley. Stir until ingredients are mixed well. Serve immediately.