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Eggplants and Olives

If you like these 2 things, you might love this dish!  This is so easy and fast to make!

Eggplants and Olives

2 med/lg eggplants, washed and diced (don't peel)
1 large sweet onion, chopped
4 - 6 Tbsp olive oil
1/3 cup double strength chicken broth (Better than Bouillon paste)
1 28oz can CENTRO San Marzano whole peeled tomatoes (these are the best and worth the extra money - they make all the difference)
1 cup canned black olives, drained and sliced in half
1 cup canned green olives; drained and sliced in half (both are available at TJ's)
Handful of orzo - about 1/3 cup (this absorbs some of the juice)
Sea salt and pepper to taste - I start by adding 1 tsp to the eggplant/onion mix- then adjust at the end.

1.  Sauté onion in 2 Tbsp olive oil until translucent
2.  Add 2 or 3 more Tbsp olive oil and sauté eggplants with onions; after a few   minutes add the broth and continue to cook gently until eggplants are soft.
3.  Dump in can of tomatoes, including juice.  Squish to tomatoes to break apart)
4.  Add olives
5.  Bring to a simmer again and then toss in the orzo.  Stir, cover, cook 10 min or until orzo is done.