- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 small eggplant, diced
- 1 zucchini, quartered and sliced
- 1 squash, quartered and sliced
- 3 cloves garlic, minced
- 1 15oz can diced tomatoes (I like to use fire-roasted for extra flavor)
- 2 tbsp balsamic vinegar
- 1/2 tsp crushed red pepper flakes
- 1 lb orzo
- ½ cup grated parmesan
- ½ cup grated fontina cheese
- salt to taste
- Bring a large pot of water to boil. Cook the orzo according to the package directions until al dente. Reserve ½ cup of the cooking liquid, drain, and set aside.
- In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté the onion until translucent. Add the eggplant and continue to cook, stirring occasionally, until the eggplant has begun to soften, about five minutes. Toss in the zucchini and the squash and cook for another 3 minutes until tender. Add the garlic, tomatoes and all their juices, balsamic, red pepper, and salt to taste. Turn the heat down to medium-low and allow to reduce for a minute or two until some of the tomatoes’ acidity has softened, and the overall flavor of the sauce is to your liking.
- Stir in the cooked orzo and the cooking liquid until everything is well incorporated. Preheat the broiler, smooth the surface of the orzo mixture, and cover evenly with the cheeses. Place the skillet in the oven for five minutes or so until the cheese has melted and begun to brown.