Caramelized Onions with Tomato Orzo

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 yellow onion, thinly sliced (about 2 cups)

1 large or 2 small Italian eggplants (about 1½ pounds), cut into ½-inch cubes (3 cups)

Salt

1 cup orzo (about 8 ounces)

2 tablespoons olive oil

1 teaspoon dried oregano

¼ to ½ teaspoon red pepper flakes, depending on your heat preference, plus more for garnish

¼ cup tomato paste, preferably double-concentrated

¾ cup grated pecorino or Parmesan

2 tablespoons packed fresh parsley or basil, leaves and tender stems, roughly chopped

Directions at yasminfahr.co

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