Orzo with roasted tomatoes and eggplant

December 11, 2009

How about something a whole lot prettier than that ugly pie?  Here, try this:

Orzo with roasted tomatoes and eggplant

  • 1 medium onion, chopped
  • 1 14oz can diced tomatoes
  • 1 Chinese eggplant, diced
  • 1/2 box orzo, cooked for 9-10 minutes
  • a couple of glugs of olive oil and balsamic vinegar
  • salt and pepper to taste
  • fresh herbs and cheese (optional)
  1. Toss the onions and eggplant with salt, pepper, vinegar.
  2. Bake at 400F for 20 minutes.
  3. Add tomatoes and bake for another 15 minutes.
  4. Serve over orzo with herbs and cheese.
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2 Responses to “Orzo with roasted tomatoes and eggplant”

  1. magpie Says:

    yum. but it’s neither eggplant nor tomato season, though you did use canned…

    i do love that bowl, by the way.

  2. onepot Says:

    So true. One of these years, I’m going to can my own tomatoes…


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