Baked Orzo with Mozzarella and Oregano

Ingredients:
100mL olive oil
1 large eggplant (300g), cut into 2cm dice
4 medium carrots (300g), cut into 1.5cm dice
4 celery stalks (200g) cut into 1.5cm dice
1 large onion (170g), finely diced
3 garlic cloves, crushed
250g risoni, rinsed
1 tsp tomato puree
380mL vegetable stock
3 tbsp fresh oregano
1 lemon zest
120g hard mozzarella, cut into 1cm dice
40g Parmesan, grated
3 medium tomatoes (400g), cut into 1cm slices
1 tsp dried oregano
salt + pepper

Method:
1. Preheat oven to 200°C/180°C fan forced
2. Heat the olive oil in a large frypan and add the eggplant. Cook for 8 minutes on a medium-high heat, stirring occasionally, until golden-brown. Remove with a slotted spoon to kitchen paper and set aside.
3. Add the carrot and celery to the pan and fry for 8 minutes. Transfer to kitchen paper.
4. Remove to medium heat and add the onion and garlic. Cook for 5 minutes, stirring often.
5. Add the risoni and tomato puree and cook for a further 2 minutes.
6. Remove the pan from the heat and pour in the stock, fresh oregano and lemon zest. Add the cooked vegetables, mozzarella, parmesan, 1 tsp salt and 1/2 tsp of pepper. Mix well and transfer to a rectangular ovenproof dish, 21cm x 27cm or a round one, 27cm in diameter.
7. Arrange the sliced tomato on top and sprinkle with the dried oregano, along with 1/4 teaspoon of salt and a grind of pepper.
8. Bake in the oven for 40 minutes or until all the liquid has been absorbed and the pasta is cooked through. Remove from the oven, leave to settle for 5 minutes then serve.