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