Ingredients:
1 large onions, minced
1/2 cup minced celery
3 garlic cloves, minced
2 teaspoons olive oil
2 cups cubed eggplants
2 cups chopped tomatoes
1 3/4 cups vegetable broth
1/8 teaspoon dried thyme
1/8 teaspoon crushed rosemary
1/2 cup orzo pasta or 1/2 cup other tiny pasta, cooked
Directions:
In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.
Add the eggplant and tomatoes.
Cover and simmer for 10 minutes.
Add the stock or broth, thyme and rosemary.
Simmer for 20 minutes.
Add the pasta and heat through.
Servings: 4
Time preparation: 15 min.
Time total: 48 min.