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

Instructions

1. In a large skillet, sauté chopped onion with olive oil until translucent.
2. Add diced eggplant, chopped red bell pepper and zucchini. Sauté for 5 minutes.
3. Add diced tomatoes, crushed garlic, salt and pepper. 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. 
5. Mix with cooked orzo and serve with extra basil and parmesan cheese, if desired.