Baked Orzo With Eggplant And Mozzarella

245 faves | 3 recommends
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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large (mine was just over 1 1/4 pounds) eggplant, cut into 3/4-inch dice

Salt and black pepper

1/4 cup olive oil

1 medium carrot, peeled and cut into 1/4-inch dice

1 celery stalk, in a 1/4-inch dice

1 medium onion, finely diced

3 garlic cloves, minced

8 ounces orzo, a rice-shaped pasta, rinsed

1 teaspoon tomato paste

1 1/2 cups vegetable stock

1 to 3 tablespoons fresh oregano, chopped

1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon

4 ounces mozzarella, firmer is better here, cut into 1/3-inch dice

1 1/2 ounces (a generous 1/2 cup) parmesan, grated

3 medium tomatoes, diced

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