Baked Orzo with Eggplant and Mozzarella

Baked Orzo with Eggplant and Mozzarella
Serves 4-6

1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.