Easy One-Pot Eggplant Tomato Orzo
A cozy one-pot pasta dish featuring eggplant, tomatoes, and orzo, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 large Eggplant (choose firm, glossy for best texture)
- 1 cup Orzo pasta (small, rice-shaped pasta)
- 1 can Canned diced tomatoes (quality canned for rich flavor)
- 2 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 2 tablespoons Olive oil (for sautéing)
- 3 cups Vegetable broth (for cooking)
- 1 cup Fresh basil (torn)
- to taste Salt
- to taste Pepper
- 1/2 cup Parmesan cheese (for topping)
- 1/2 teaspoon Red pepper flakes (for adding heat)
Instructions
- Prepare the Ingredients: Start by chopping your eggplant into bite-sized cubes, finely chopping the onion, and mincing the garlic.
- Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become aromatic and translucent, about 3-4 minutes.
- Cook the Eggplant: Add the diced eggplant to the pot, stirring well to coat it in the oil, onion, and garlic. Cook until the eggplant becomes tender and begins to brown, approximately 5-7 minutes.
- Add the Orzo and Tomatoes: Stir in 1 cup of orzo pasta and the entire can of diced tomatoes (with juices). Mix everything together to ensure the orzo is well incorporated.
- Pour in the Broth: Slowly add in 3 cups of vegetable broth while stirring. Season with salt, pepper, and red pepper flakes to your taste. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat and let the dish simmer uncovered for about 10-12 minutes or until the orzo is cooked through and the liquid has absorbed. Stir occasionally to prevent sticking.
- Freshen It Up: Once the orzo is tender, remove the pot from heat. Toss in the fresh basil and stir gently.
- Serve and Garnish: Ladle the eggplant tomato orzo into bowls and finish with a generous sprinkle of Parmesan cheese on top.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://pennykitchenz.com/easy-one-pot-eggplant-tomato-orzo/