Mediterranean Vegetable Orzo - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
1 can (14 oz) diced tomatoes
2 cups vegetable stock
1 1/4 cups orzo pasta
1/2 cup roasted red peppers, chopped
1/2 cup jarred eggplant appetizer, chopped
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup grated Parmesan cheese
1 cup crumbled feta cheese
2 tbsp chopped fresh flat-leaf parsley
2 tsp finely grated lemon peel

Preparation

Heat oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins, or until soft. Add garlic; cook and stir for 30 seconds. Add tomatoes and stock; bring to a boil on high heat
Stir in orzo. Return to a boil. Reduce heat to low. Cook, partially covered, for 10-12 mins, or until orzo is tender. Remove from heat. Let stand for 5 mins.
Add peppers, eggplant, olives and Parmesan cheese. Season with salt and black pepper. Sprinkle with feta, parsley and lemon peel. Serve at once.