Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Orzo with Zucchini, Eggplant and Feta

1/4-cup olive oil
3-shallots, chopped
2-large sprigs fresh thyme
3-cups chicken stock (2 cans of Campbell's chicken broth + 1/2 can of water)
Pepper, to taste
Diced tomatoes to garnish
2-baby eggplants, diced
2-large cloves garlic, chopped
1-tsp dried Oregano
1-large zucchini, diced
Salt, to taste
3oz. crumbly Feta cheese
2-cups orzo

In a medium pot, heat half of the olive oil on high
Sauté the eggplant, tossing vigorously until golden, about 5 minutes
Add remaining oil, shallots, and garlic and sauté on medium heat for about 3 minutes, or until the shallots are soft
Add thyme, oregano, and the chicken stock and stir
Cover and simmer on medium heat for about 6 minutes
Add orzo and zucchini, stir and reduce heat to a simmer, covered
Cook for 12 minutes, stirring occasionally
If after 8 minutes of cooking, the liquid has absorbed, but the orzo isn't cooked yet, add 1/2-cup of water and continue cooking until orzo is done
Remove from heat
Sprinkle with Feta cheese and tomatoes just before serving

Makes 4 servings