Marco Polo Orzo
Pasta originated in China and was brought back to Italy by Marco Polo. This dish combines traditional Chinese vegetables with a Mediterranean pasta treat. The mango, while not one of the fruits brought back to Italy by Marco Polo, provides beta-carotene for a high-antioxidant bonus.

¼ cup sugar
¼ cup hoisin sauce
½ cup rice wine
2 garlic cloves, peeled and minced
3 slices ginger, approximately 1/8" thick, peeled and minced
1 tablespoons extra virgin olive oil
2 small Oriental eggplants, diced
1 mango, peeled and cut into ½" cubes
2 cups snow peas
4 ounces Shiitake mushrooms, sliced
8 ounces orzo (small rice-shaped pasta), cooked according to package directions
3 scallions, chopped

1. In a bowl combine the sugar, hoisin sauce, rice wine, garlic, and ginger and mix until well blended. Set aside.
2. In a large pot heat the olive oil over medium heat until hot (about 2 minutes). Add the eggplants, mango, snowpeas, and mushrooms and cook, stirring, for 5 minutes.
3. Add the orzo and the hoisin sauce mixture and mix thoroughly. Continue cooking over medium heat for 10 minutes or until the vegetables are tender. Stir the scallions into the mixture and serve immediately.

For 3 servings each serving contains: 640 calories, 7 grams fat, 16 grams protein, 0 mg cholesterol, 121 grams carbohydrate