baked orzo with eggplant and mozzarella

Course Main Dishes

Ingredients in this Recipe

1 1/2 cups (355 ml) vegetable stock
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
1 celery stalk, in a 1/4 inch dice
1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4 inch dice
1 medium carrot, peeled and cut into 1/4 inch dice
1 medium onion, finely diced
1 teaspoon (6 grams) tomato paste
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
1 to 3 tablespoons fresh oregano, chopped
1/4 cup (60 ml) olive oil
3 garlic cloves, minced
3 medium tomatoes, diced
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3 inch dice
8 ounces (225 grams) orzo, a rice shaped pasta, rinsed
Salt and black pepper

See Full Recipe at Smitten Kitchen