Ingredients
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1 tablespoon olive oil
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1 cup red pepper, diced
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4 garlic cloves, minced
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1 cup tomatoes, diced
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1 1/2 cups uncooked orzo pasta
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1 1/2 cups ricotta cheese
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1/2 cup fresh basil, chopped
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8 ounces tomato sauce
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1 cup dry breadcrumbs
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1/2 cup parmesan cheese, grated
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1/3 cup pine nuts
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1 1/2 cups onions, diced
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6 cups eggplants, peeled and diced
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2 tablespoons sun-dried tomatoes packed in oil, chopped
Instructions
- Preheat oven to 350 degrees F.
- Cook orzo according to package instructions.
- Heat oil in a large skillet, preferable non-stick, over medium high heat.
- Add eggplant and next 3 ingredients, cooking for 5 minutes.
- Add diced tomato and cook 2 minutes.
- Add sundried tomatoes, orzo and next 3 ingredients; stir well.
- Spoon orzo mixture into a 13x9 inch baking dish.
- Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
- Cover and bake for 30 minutes or until thoroughly heated.
- Uncover and bak 10 more minutes or until lightly browned.