Baked Orzo With Eggplant And Mozzarella

Ingredients

• 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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