Prep time: 20 min
Cook time: 40 min
Serves: 4 or 6 (depending on your appetite!)
3 tablespoons olive oil 1 onion, thinly sliced 4 garlic cloves, peeled and sliced 1 small eggplant, cut into 1/2-inch pieces (about 3 cups) 1 small zucchini, halved lengthwise and cut into thin slices 1 red bell pepper, cut into slivers 4 plum tomatoes, coarsely chopped (about 1 1/4 cups) 1/2 cup of Fresh herbs (oregano, rosemary, thyme) 1 teaspoon kosher salt Freshly ground black pepper
1lb of Orzo pasta
1 cube of chicken/vegetarian broth diluted in 4 cups of boiling water
Over medium-low heat, add the oil to a large skillet with the onion, garlic, stirring occasionally, until the onion has softened. Add the eggplant and cook, stirring occasionally, for 10 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 25 to 30 minutes or until the vegetables are tender and slightly caramelized. Stir in the fresh herbs and a few grinds of pepper to taste.
Meanwhile, cook orzo:
Sauté sweet onion in olive oil until translucid… Add orzo. Stir until well coated. Add hot chicken stock/vegetable stock a saddle full at a time and stir until absorbed. When the orzo is almost cooked (before al dente) take off fire and add fresh herbs.
Serve orzo topped with ratatouille and top with freshly grated Parmesan cheese.
I love using this “Orzotto” recipe for all different kinds of dishes. You can add saffron and serve it with shrimp or fish… Add fresh basil Pesto and serve with chicken. Possibilities are endless!
Use your imagination… And don’t be shy!
Putting ingredients together is how
great recipes are born…