Cheesy Eggplant-Orzo Casserole

Ingredients

• 2 tablespoons sun-dried tomatoes, packed without oil, chopped
• 1/2 cup boiling water
• 1 tablespoon olive oil
• 6 cups diced peeled eggplant (about 1 1/4 pounds)
• 1 1/2 cups diced onion
• 1 cup diced red bell pepper
• 4 garlic cloves, minced
• 1 cup diced tomato
• 3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
• 1 1/2 cups fat-free ricotta cheese
• 1 cup tomato juice
• 1/2 cup chopped fresh basil
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup dry breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts

Preparation

1. Preheat oven to 350°.
2. Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft. Drain, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato; cook 2 minutes. 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. 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.