Roasted Eggplant with Orzo and Ricotta Pillows
1/8 C olive oil
1 C chopped onion
2 large leeks, washed and sliced 1/2 inch thick
1 large eggplant, chopped
2 medium red peppers, seeded and chopped
3 large tomatoes, chopped
1/2 C sun-dried tomatoes, thinkly sliced
3 large cloves garlic, minced
1/2 pound orzo pasta, cooked
1/2 C chopped fresh basil
1/2 C tomato juice
1 C ricotta cheese
1/2 C pine nuts
1/2 C dried bread crumbs
1/2 C grated parmesan
1/4 C chopped parsley
2 tsp dried Italian herbs
Preheat oven to 375. Saute onion, leeks, eggplant and peppers in the olive oil for 3-5 minutes; adding water if necessary to prevent sticking to the pan.
Add the tomatoes, sundried tomatoes, garlic, and orzo. Stir in the basil and tomato juice, add scant pinch of kosher salt and black pepper to taste and stir. Place in a 9X9 greased baking dish. Top with dollops of spooned-on ricotta. Mix the pine nuts, bread crumbs, parm, parsley, and Italian herbs; sprinkle on top of the mixture. Bake until top is golden brown, ~ 20 minutes.
From the Whole Foods Market Cookbook.