Recipe by: Christopher S. Mumford
Yields: 8–12 Servings
Total Cooking Time: 1 hour

• 1 lb. orzo pasta, cooked al dente in simmering salted water
• ½ cup olive oil
• 8 cloves garlic, sliced thin
• 2 cups onion, diced small
• 2 cups fennel bulb, diced small & frond minced
• 2 cups zucchini, diced small
• 2 cups eggplant, peeled & diced small
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup flat-leaf parsley, chiffonade
• 4 cups marinara sauce
• ½ cup basil oil

Method of Preparation

Cook the orzo pasta according to planned mealtime. But after straining the pasta, don’t cool with water; instead, toss it with a little olive oil and allow to air cool slightly.

For the stew, heat olive oil with garlic slowly in a large sauté pan until the garlic slices begin to turn a light brown. Add onion and fennel and cook over medium heat for 3–4 minutes. Add zucchini and eggplant and cook for another 3–4 minutes. Add orzo and stir well. Season with salt, pepper and parsley. Finish with marinara sauce and basil oil and add seasoning again, if necessary. Serve immediately with meatballs.