I’m still working on getting the rest of the Portland posts put together, but in the meantime, here’s a guest post from my mom who wanted to share her Orzo Caponata recipe with you all.  Enjoy!

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I am always looking for recipes which incorporate fresh veggies from the garden or which are seasonally available at the market. Substitutions in a dish like this are easy, and if you don’t have some of the items in your pantry, just try substituting something similar. Any shape of pasta will work, and once the pasta is boiled (which can be done in advance) this is a one-pan-meal. I like to cut up all my veggies first, and lay out the pantry ingredients on a dinner plate so it is easy to add them into the pan in good order.

Easy Orzo Caponata

  • Olive oil
  • 1 medium white (or red) onion, chopped
  • 2 celery ribs, chopped
  • 1 green pepper, seeded and rough-chopped
  • 1 small (or Chinese) eggplant, peeled and sliced into ¼” semi-circles
  • 1/3 cup raisins
  • 12 large black Kalamata olives, halved and pits removed
  • 2 tsp. wild capers
  • 2 tsp. fresh finely chopped basil
  • 2 tsp. fresh finely chopped curly parsley
  • 2 large heirloom tomatoes, sliced into thin wedges
  • 2 Tbsp. Red wine vinegar (or to taste)
  • Fresh ground black pepper to taste
  • Fresh grated Parmesan or other hard Italian cheese
  • Sea salt to taste
  • Option: toasted pine nuts

Boil a large pot of water, add salt and 2 – 3 cups of organic orzo pasta. Cook until just tender. I like to boil a big batch and use some for this dish and the rest for soup or a pasta salad the next day. Drain, drizzle with a bit of olive oil, stir and set aside.

Wash and prepare vegetables. I use organic and home-grown ingredients. If you use eggplant from a store, you may wish to salt the slices and let them sit to draw out any bitter liquid. Rinse and pat dry before using.

In large deep skillet, heat approximately 2 Tbsp. olive oil. Add onions and celery and sauté until translucent. Add more olive oil if needed, then add green pepper and eggplant. Saute over medium heat until vegetables are tender-crisp. Reduce heat slightly. Add raisins, olives, and capers. Stir a few times. Add herbs, black pepper and pine nuts (if you wish). Stir until all ingredients are hot. Add tomatoes and red wine vinegar to taste. Stir. Add 2 cups or desired amount of cooked orzo. Stir. Grate cheese in to taste. Stir and cook over low heat until cheese melts and flavors meld. Add sea salt to taste.

Serve warm. Can be eaten the next day over fresh greens as a salad.

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