Description
Comforting eggplant tomato orzo pasta simmered in rich tomato sauce with herbs, topped with Parmesan and basil.
Ingredients
Scale
- 1 large eggplant, about 1.5 pounds
- 2 tablespoons kosher salt, plus more to taste
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 1 cup orzo pasta
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil, plus more for garnish
- Freshly ground black pepper to taste
- Optional: 1/4 cup dry red wine
Instructions
- Prepare the Eggplant: Cut the eggplant into roughly 1-inch cubes. Place in a colander over a bowl, sprinkle with 2 tablespoons kosher salt, and toss to coat. Let sit for 30 minutes to 1 hour. Rinse thoroughly under cold water and squeeze out excess water using paper towels.
- Sauté Aromatics: Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Deglaze (Optional): If using, add 1/4 cup dry red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 1-2 minutes until mostly evaporated.
- Simmer Sauce: Pour in crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes (or longer). Stir occasionally.
- Brown Eggplant: While the sauce simmers, heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add drained and dried eggplant in a single layer (in batches if needed). Cook, turning occasionally, until browned on all sides, about 8-10 minutes.
- Combine and Cook Orzo: Add browned eggplant to the simmering tomato sauce. Stir in orzo pasta. Ensure orzo is submerged; add more vegetable broth or water if needed. Bring back to a simmer, reduce heat to low, cover, and cook for 12-15 minutes, or until orzo is tender and liquid is absorbed. Stir occasionally.
- Check for Doneness: Taste orzo and eggplant. Orzo should be tender, and eggplant should be soft. If orzo is too firm, continue cooking, adding more liquid if needed.
- Finish and Serve: Remove pot from heat. Stir in grated Parmesan cheese and chopped fresh basil. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with extra Parmesan cheese and fresh basil. Drizzle with olive oil.
Notes
- Add Protein: For a heartier meal, add cooked Italian sausage, ground beef, or chickpeas to the sauce.
- Use Different Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms.
- Make it Spicy: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Use Fresh Tomatoes: In the summer, you can use fresh tomatoes instead of canned. Just peel and chop about 2 pounds of fresh tomatoes and add them to the sauce.
- Make it Vegan: To make this dish vegan, simply omit the Parmesan cheese or use a vegan Parmesan alternative.
- Make it Ahead: This dish can be made ahead of time and reheated. The flavors actually improve as it sits!
- Prep Time: 20 minutes
- Cook Time: 60 minutes