1/4-cup olive oil 3-shallots, chopped 2-large sprigs fresh thyme 3-cups chicken stock (2 cans of Campbell's chicken broth + 1/2 can of water) Pepper, to taste Diced tomatoes to garnish 2-baby eggplants, diced 2-large cloves garlic, chopped 1-tsp dried Oregano 1-large zucchini, diced Salt, to taste 3oz. crumbly Feta cheese 2-cups orzo

In a medium pot, heat half of the olive oil on high
Sauté the eggplant, tossing vigorously until golden, about 5 minutes
Add remaining oil, shallots, and garlic and sauté on medium heat for about 3 minutes, or until the shallots are soft
Add thyme, oregano, and the chicken stock and stir
Cover and simmer on medium heat for about 6 minutes
Add orzo and zucchini, stir and reduce heat to a simmer, covered
Cook for 12 minutes, stirring occasionally
If after 8 minutes of cooking, the liquid has absorbed, but the orzo isn't cooked yet, add 1/2-cup of water and continue cooking until orzo is done
Remove from heat
Sprinkle with Feta cheese and tomatoes just before serving

Makes 4 servings

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