Serves 8

INGREDIENTS

• 1 large eggplant, chopped into small cubes (about 8 cups)
• 2 cups chopped red bell pepper
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 tablespoon thyme (dry or fresh)
• 2 tablespoons olive oil
• 2 slightly-beaten eggs
• 3 cups cooked orzo (about 1 1/2 cups uncooked)
• 1/2 cup skim milk
• 1 cup grated or shredded cheddar (or other) cheese

PREPARATION

1. Coat a large skillet with nonstick vegetable cooking spray
2. Preheat over medium-high heat
3. Add chopped eggplant, bell pepper, onion, garlic, half of the thyme, and olive oil.  Cook until vegetables are tender.
4. Remove from heat.
5. Stir in eggs, cooked orzo, skim milk, and cheddar cheese.  Spoon mixture into a 2 1/2 to 3 quart casserole dish.
6. Bake in oven at 350º for 35 to 40 minutes or until hot at center.