Eggplant-Orzo Bake

INGREDIENTS

• 2 sweet onions
• 1 sweet bell pepper (any color will do, but red presents best)
• 1 large or 2 small eggplants
• 2 cups uncooked orzo, regular or gluten-free
• 1 quart marinara of choice, divided
• 1 cup water
• 1/4 – 1/2 cup pitted kalamata olives — optional but recommended

OPTIONAL GARNISHES

• FRESH herbs (parsley or chives or oregano)
• Shaved vegan Parmesan

METHOD

PREPARE THE VEG

1. Dice the sweet onion and bell pepper into roughly 1” pieces
2. Peel and cube the eggplant into roughly 1” pieces
3. Slice the olives

ASSEMBLE & BAKE

1. Scatter the onion evenly on the bottom of a heavy-lidded baking dish, then randomly dollop on about one cup of the marinara. [As the dish cooks the onion will caramelize and keep things from sticking. You’re welcome]
2. Set aside about 1 cup of the marinara. Add the remaining ingredients to a large bowl and stir to combine. Gently turn the mixture on top of the onion in the baking dish. Do NOT stir. Top with a remaining marinara.
3. Cover the baking dish tightly and bake in 350 degree oven until the orzo is done to your liking, 40-60 minutes. Test for doneness… actual cook time will depend on how heavy the lid is and how tightly it fits. A tight-fitting lids prevents steam from escaping, which reduces cooking time.

Garnish:

• Prior to serving top with shaved vegan Parmesan and FRESH herbs.

Serving suggestions:

• Serve with a side salad and/or a thick slice of crusty bread