Baked Orzo with Eggplant

Preheat the oven to 400º. Heat the olive oil in a large sauté pan over medium high heat. Add the eggplant and cook for 8 minutes, stirring occasionally, until golden brown. Remove with a slotted spoon to paper towels and set aside. Add the carrots and celery to the pan and fry for 8 minutes. Transfer to paper towels. Turn down the heat to medium and add the onion and garlic. Cook for 5 minutes, stirring often. Add the orzo and tomato paste and cook for 2 more minutes. Remove the pan from the heat and add the stock, fresh oregano, and lemon zest. Add the cooked vegetables, mozzarella, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and transfer to a rectangular baking dish, 8-1/2 by 10-1/2 inches, or a round one. Arrange the tomatoes on top and sprinkle with the dried oregano, 1/4 teaspoon salt, and a grind of black pepper. Bake for 40 minutes, until the liquid has been absorbed and the pasta is cooked through.