Orzo bake
Ingredients
- 1 large aubergine, diced
- Salt and black pepper
- 4 medium carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves
- 250g orzo pasta
- 1 tsp tomato paste
- 380ml vegetable stock
- 3 tbsp fresh oregano, chopped
- Ball of mozarella
- 40g parmesan, grated
- 3 medium tomatoes, sliced
- 1 tsp dried oregano
Method
- Fry carrot, celery, onion until soft
- Add aubergine, fry util soft
- Add garlic, orzo, tomato paste, fry for a couple of minutes
- Add stock and herbs
- Put in large pan, top with tomato, mozarella, and parmesan
- Bake for 40 minutes at 180C