01-29-2007, 01:12 AM
1 lrg onion minced
1/2 cup minced celery
3 x garlic cloves minced
2 tsp olive oil
2 cup cubed aubergine
2 cup chopped tomatoes
1 3/4 cup defatted chicken stock or vegetable broth
1/8 tsp dried thyme
1/8 tsp crushed rosemary
1/2 cup orzo or other tiny pasta cooked
Method :
In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.
Add the aubergine 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.
This recipe yields 4 servings.
1/2 cup minced celery
3 x garlic cloves minced
2 tsp olive oil
2 cup cubed aubergine
2 cup chopped tomatoes
1 3/4 cup defatted chicken stock or vegetable broth
1/8 tsp dried thyme
1/8 tsp crushed rosemary
1/2 cup orzo or other tiny pasta cooked
Method :
In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.
Add the aubergine 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.
This recipe yields 4 servings.