Ratatouille Orzo

Peak vegetable harvest season is prime time to try this delicious orzo with zucchini, eggplant and bell pepper.

Ingredients:

½ onion chopped

2 Tbs olive oil

2 diced Japanese eggplant

1 small red bell pepper

1 medium zucchini

2 diced medium tomatoes

2 cloves crushed garlic

1 tsp salt and pepper

Chopped basil

2 cups cooked orzo

Parmesan cheese

Recipe:

1. In a large skillet, sauté chopped onion with olive oil until translucent.
2. Add diced eggplant, chopped red bell pepper and zucchini and sauté for 5 minutes.
3. Add diced tomatoes, crushed garlic, salt and pepper and bring to a boil. Reduce to a simmer and cook for about 10-15 minutes or until vegetables are softened and stewy looking.
4. Remove from heat and add a handful of chopped basil. Mix with cooked orzo and serve with extra basil and parmesan cheese, if desired.