Cheesy Eggplant-Orzo Casserole

Ingredients

• 3 cups orzo pasta rice-shaped cooked uncooked ()
• 1 cup breadcrumbs dry
• 1.3 pounds eggplant diced peeled
• 1.5 cups ricotta cheese fat-free
• 0.5 cup basil fresh chopped
• 4  garlic cloves minced
• 1 tablespoon olive oil 
• 1.5 cups onion diced
• 0.5 cup parmesan cheese grated
• 0.3 cup pinenuts 
• 1 cup bell pepper diced red
• 2 tablespoons sun-dried tomatoes packed chopped
• 1 cup tomatoes diced
• 1 cup sacremento tomato juice 
• 8 ounce no-salt-added tomato sauce canned
• 0.5 cup water boiling

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft.
3. Drain, and set aside.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes.
6. Add diced tomato; cook 2 minutes.
7. Add sun-dried tomatoes, orzo, and next 4 ingredients (orzo through tomato sauce); stir well. Spoon orzo mixture into a 13 x 9-inch baking dish.
8. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb topping over orzo mixture. Cover and bake at 350 for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.