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

Preheat oven to 350 degrees. Combine sun-dried tomatoes and boiling water in a small bowl, cover and let stand 10 minutes or until soft. Drain, and set aside.

Heat oil in a large nonstick skillet over medium heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato and cook for 2 minutes. Add sun-dried tomatoes, orzo, tomato juice and tomato sauce and basil; stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. Dollop ricotta cheese on top of eggplant mixture.

Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until lightly browned.

Makes 8-10 Servings
Serving Size: 6 ounces