Heat oil in a large frying pan over medium heat. Cook eggplant for 5 minutes, turning often, or until golden and tender. Add 1 tbs marinade to pan and stir well to coat eggplant. Transfer to a bowl.
Combine beef and remaining marinade in a bowl. Reheat same pan over high heat. Cook beef, stirring, for 2-3 minutes or until browned.
Meanwhile, steam broccoli until just tender. Heat rice and quinoa according to packet directions.
Divide rice among bowls. Top with broccoli, eggplant, beef, radish, carrot, onion and sesame seeds. Serve.
