You won't miss the meat in this dish.
Method
Mash the cherry tomatoes and boil them for 10 to 12 minutes with a little salt and the lid open
Add half a wine glass of olive oil and boil for another 5 minutes
Add 1 liter of boiling water and let it boil
Remove half the skin of the eggplant and cut them into slices
Brush them with a little oil and put them in the pan to get a little color on both sides
Fry the onion with the peppers cut into small cubes and add the garlic
Season with salt and pepper and add the orzo pasta, sauteing it for 3 to 4 minutes
Quench with wine
Pour the tomato and orzo pasta into the pan and mix
Spread the eggplants and cherry tomatoes on the surface
Salt and bake for 25 minutes without stirring
Ingredients
450 g orzo pasta
750 g of cherry tomatoes in a blender
50 ml olive oil
1 liter of boiled water
2 medium eggplants
1 finely chopped onion
2 bell peppers, chopped
2 cloves of garlic
salt, pepper
50 ml olive oil for frying
80 ml semi-sweet red wine
