Roasted Eggplant and Tomato Orzo Pasta

Job search has officially begun. I have been living at home in Oak Lawn since graduation, which at twenty-two is exactly what you are supposed to do when you are looking for your first teaching job and cannot afford rent. Patty has not said a word about it. Steve said "Use the house" and went to the garage. I am applying to Chicago Public Schools and the surrounding suburbs — special education, self-contained classrooms, the kids who need the most. I know what I want. I have known for two years.

Updating my resume this week. Writing cover letters. Going through the CPS teacher application portal, which was clearly designed by someone who has never applied for a job. Three hours to complete the initial application. I made coffee three times. Ate crackers at the desk. Called Kristin once to ask how she handles job applications and she said "Law firm applications are different, Amanda" and I said "But the principle, the principle" and she said "Confidence. Lead with what you know how to do." I put that in the cover letter.

Made roasted tomato soup this week — January tomatoes from the can, which are better than fresh in winter, two big cans of whole tomatoes roasted in the oven at 425 with garlic and olive oil until caramelized and dark, then blended with chicken broth. The cast iron skillet Kristin gave me made an appearance: I used it to make grilled cheese on the stovetop while the soup blended. The cast iron heats evenly and holds the heat and the bread gets evenly brown on both sides. Ten-inch Lodge. I am in love with it.

Grilled cheese and tomato soup on a Tuesday evening in January, job applications open on my laptop, Steve's TV audible from the living room, Patty making something in the kitchen behind me. This is where I am. This is not a bad place to be. The soup costs under two dollars. The cast iron is a Christmas gift from my sister. The job is coming. It is absolutely coming.

That Tuesday night proved something I already suspected: roasting canned tomatoes at high heat is one of the best things you can do in a winter kitchen, and once you know it works, you want to do it again with everything. This orzo takes the same idea — whole tomatoes, hot oven, olive oil, patience — and builds it into a full meal with roasted eggplant and pasta that absorbs every bit of that caramelized depth. It’s the kind of recipe that keeps your hands busy while your mind is elsewhere, which is exactly what the job-search weeks call for.

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 4

Ingredients

1 medium eggplant (about 1 lb), cut into 3/4-inch cubes
1 (28 oz) can whole peeled tomatoes, drained, tomatoes halved
5 cloves garlic, unpeeled
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, divided
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 cups dry orzo pasta
2 1/2 cups low-sodium vegetable or chicken broth
1 cup water
1/4 cup fresh basil leaves, torn, for serving
1/4 cup grated Parmesan or Pecorino Romano, for serving

Instructions

Heat the oven. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Season and roast the vegetables. Spread eggplant cubes and halved tomatoes on the prepared baking sheet in a single layer. Nestle in the unpeeled garlic cloves. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Toss gently to coat. Roast for 30—35 minutes, stirring once halfway through, until eggplant is tender and golden and tomatoes are caramelized at the edges.
Squeeze the garlic. Remove garlic cloves from the oven. Once cool enough to handle, squeeze the roasted garlic out of its skins and roughly chop or mash. Set aside with the roasted vegetables.
Toast the orzo. In a large skillet or wide saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the dry orzo and stir frequently for 2—3 minutes until lightly golden and fragrant.
Simmer the orzo. Add broth and water to the skillet along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for 10—12 minutes until orzo is al dente and most of the liquid is absorbed. Add a splash of water if the pan looks dry before the pasta is done.
Combine and finish. Fold the roasted eggplant, tomatoes, and mashed garlic into the orzo. Stir to combine and heat through for 1—2 minutes. Taste and adjust salt and pepper.
Serve. Divide into bowls and top with torn fresh basil and grated Parmesan. Serve immediately.

Nutrition (per serving)

Roasted Eggplant and Tomato Orzo Pasta — When the Job Is Coming and the Oven Is Already On