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Baked Orzo With Eggplant And Mozzarella

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Baked Orzo With Eggplant And Mozzarella

Ingredients

  • 1 large (mine was just over 1 1/4 pounds) eggpalnt, 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 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 parmesan, grated
  • 3 medium tomatoes, diced
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Published 2014-09-09 12:36:14 (2 years ago).

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