The perfect Vegetarian Dinner for any Season! This Eggplant and Orzo Salad brings loads of flavor and color to any table!
[recipe servings=4 time=30 Minutes difficulty=easy]
[recipe-ingredients]
3 Baby
Eggplant, Diced
8 Ounces
Orzo
2 Tablespoons
Olive Oil
1 Pint
Cherry Tomatoes, Halved
2 Garlic
Cloves, Minced
¼ Cup
Capers, Drained
½ Teaspoon
Crushed Red Pepper Flakes, to Taste
Parmesan
Cheese, for Garnish
Salt
and Pepper to Taste
[/recipe-ingredients]
[recipe-directions]
- Place the Eggplant in a
colander, toss with salt and let sit for 15-30 minutes. After draining,
squeeze out as much water as possible with a clean dish towel. - Meanwhile, bring a large pot of
salted water to a boil. Add the Orzo and cook for 9-10 minutes. Reserve ½
cup of pasta water, drain the Orzo and return to the pot. Drizzle with Olive
Oil to prevent sticking. - Heat a large skillet with 1
tablespoon olive oil over medium heat. Add the eggplant and tomatoes and
cook for 5 minutes, until beginning to soften. Add the garlic and continue
to cook until the Tomatoes burst and release their juices, reducing heat
as necessary to prevent burning and stirring regularly. - Add the Orzo, Capers and Red Pepper
Flakes to the skillet with the Vegetables, along with enough pasta water
to make a sauce. Season with Salt and Pepper and serve with Parmesan
cheese.
[/recipe-directions]
[/recipe]
