Cheesy Eggplant-Orzo Casserole

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2 tablespoons sun-dried tomatoes, packed without oil, chopped

1/2 cup boiling water

1 tablespoon olive oil

6 cups diced peeled eggplant (about 1 1/4 pounds)

1 1/2 cups diced onion

1 cup diced red bell pepper

4 garlic cloves, minced

1 cup diced tomato

3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)

1 1/2 cups fat-free ricotta cheese

1 cup tomato juice

1/2 cup chopped fresh basil

1 (8-ounce) can no-salt-added tomato sauce

1 cup dry breadcrumbs

1/2 cup grated Parmesan cheese

1/3 cup pine nuts

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