1 large aubergine (or whatever, enough aubergine for you I guess)
1 tin of tomatoes
1 red onion, sliced
2 garlic cloves per person, chopped or crushed or whatever
splash of white wine
400ml veg stock
1 cinnamon stick
0.5-1tsp of allspice
Optional: bay leaf
Oil for cooking
Cheese for topping
Steps
Dice up your aubergine (see tips below for beef)
Heat some oil in a big'ol pan
Fry up yer aubergine until browned a lil
Add onions and cook until soft but not browned
If the pan is dry, add a little more because...
Add the dry orzo, one of the things that makes this tasty af is that the orzo gets a little but toasted in oil and onion and aubergine
When the orzo is a slight shade darker add your garlic and cook for 30 seconds or so
Add wine and sizzle down – until it stops smelling like your Aunt's hugs
Tinned tomatoes in
Spices in
Let it come to a boil then reduce to simmer
If it starts to dry out then throw in stock bit by bit – it might feel wasteful to make up some stock to end up not using it, but I think it saves a lot of ruined dishes this way round
Its done when the orzo is cooked, probably around 20 minutes max
Top with cheese
Tips
If you're making this with beef, you want to brown your beef in batches and set aside, in the empty pan (empty except for oil, and frond) you'll sautee your onions and garlic before adding everything but the orzo. Brown the orzo in oil or butter separately and add about 20 minutes before the beef is done. You want the beef to be tender
