Categories: Vegetarian

Ingredients

• 1 large eggplant cut into 3/4” dice
• Salt
• 1/4 C. olive oil
• 1 carrot, small dice
• 1 celery stalk, small dice
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 oz. orzo
• 1 can petite diced tomatoes
• 1 t. tomato paste
• 1 1/2 C. vegetable stock
• Salt and black pepper
• 1- 3 T. fresh oregano, chopped
• 1 t. grated lemon zest or more to taste
• 4 oz. mozzarella cut into 1/3” dice
• 1/2 C. parmesan, grated

Directions

1. Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Rinse it well and pat it dry on towels.

2. Preheat your oven to 350°F. Spray an 8×11” (2 quarts) baking dish with cooking spray.

3. Heat a large frying pan over medium-high heat. Add the oil and once the oil is shimmering, add the eggplant. Sauté for 8 minutes, stirring occasionally. Using a slotted spoon, transfer 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, diced tomatoes and tomato paste and cook for two minutes more.

4. Off the heat, add the oregano, mozzarella, parmesan, fried eggplant, lemon zest, 1 teaspoon table salt, black pepper and the stock and mix well.

5. Transfer mixture to prepared baking dish.. Cover with foil and bake 20 minutes; remove foil and bake an additional20 minutes

6. Let rest for 5 minutes before serving.

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