Baked Orzo with Mozzarella and Oregano | Sweetwater Organic Farm

Ingredients

• 7 Tablespoons olive oil
• 1 large eggplant, cut into ¾” dice
• 4 medium carrots, peeled and diced
• 4 celery stocks, diced
• 1 large onion, finely diced
• 3 cloves garlic
• 9 oz.orzo pasta, rinsed
• 1 tsp tomato paste
• 1 2/3 cups vegetable stock
• 3 Tbsp fresh oregano, chopped
• grated zest of 1 lemon
• 4 oz firm mozzarella, cut into ¼ “ dice
• 6 ½ tbsp. grated Parmesan
• 3 medium tomatoes cut into slices
• 1 tsp dried oregano
• salt and pepper