Ingredients

• 1 diced eggplant
• 1 chopped onion
• 2 diced zucchini
• 14.5 oz can diced tomatoes with green pepper
• 1 cup orzo
• 1/3 cup parsley
• 2 cloves mined garlic
• olive oil
• 2 cups vegetable broth

Directions

1. Cook eggplant, onion, zucchini, & garlic in 2 Tbsp olive oil for 5 minutes. Stir in tomatoes & broth. Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Stir in orzo. Cook uncovered for 10 minutes or until orzo is tender. Stir in parsley. Serve with parmesan cheese.

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