1 (28 oz.) can of tomatoes
2 small eggplant, grated (you could substitute zucchini)
1/2 c. chopped fresh basil
1//2 c. grated Parmesan, plus some for topping
1/4 c. olive oil
3 cloves garlic, minced
1 tsp. salt
1 tsp. fresh ground pepper
4 c. chicken stock
1 1/2 c. orzo
6 sweet bell peppers
Preheat the oven to 400 degrees.
Pour the tomatoes into a large bowl. Break them up with a spoon into pieces. Add the eggplant, basil, cheese, oil, garlic, salt and pepper. Stir to combine.
Bring the chicken stock to a boil in a medium saucepan. Add the orzo. Cook for 4 minutes. Orzo will be partially cooked. Scoop the pasta out using a mesh spoon and add to the tomato mixture.
Slice the tops off of the peppers and remove the ribs.
Fill them up with the pasta mixture and stand them up in a baking dish.
Pour the chicken stock around the peppers.
Cover and bake for 45 minutes.
Uncover, sprinkle with cheese and bake for 15 more minutes to melt and brown the cheese.