Cost Per Serving: $1.61
Yields 4 Servings
- 8 oz. orzo
- 4 Tbsp. olive oil, dived
- 1 medium eggplant, peeled and diced (Larger eggplants can be very bitter if you don’t peel them. If you are using smaller, younger eggplants, you can leave the skin on.)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 medium sweet pepper, seeds removed and diced
- 2 roma tomatoes, diced
- 1 Tbsp. Balsamic vinegar
- 1/2 cup loosely packed chopped fresh basil leaves
- Salt and pepper to taste
- Diced, cooked chicken breast
- Shredded or shaved parmesan cheese
- Crushed red pepper flakes
- Bring a large pot of salted water to a boil. Add the orzo and cook until barely al dente, about 6-7 minutes. Drain and drizzle with 1 Tbsp. olive oil. Set aside.
- Heat 3 Tbsp. of olive oil in a large pan over medium-high heat. Arrange eggplant into a single layer in pan. Season with a little salt and sauté until golden-brown and softened, about 6-7 minutes.
- Reduce head to medium and push eggplant to one side of pan. Add onion to the center of pan and season with a little salt. Cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
- Add garlic and stir it into the onions. Push onions and garlic to the side of pan, next to the eggplant, where they will continue to carmelize.
- Add peppers and tomatoes to the hot center of the pan. Sauté until softened, about 3-4 minutes. Add Balsamic vinegar and sauté an additional 2 minutes, scraping up any browned bits from the bottom of the pan.
- Increase heat to medium-high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook until the orzo gets browned on the bottom of the pan, then scrape it up lightly to toast the pasta, for about 5 minutes.
- Remove from heat. Season with salt and pepper to taste. Stir in basil and serve immediately.
**Recipe adapted from Kitchn.