INGREDIENTS
1 medium
carrot
1
celery stalk
1 large
eggplant
3
garlic cloves
1 tsp
lemon zest
4 ozs
mozzarella
1/4 cup
olive oil
1 medium
onion
1 Tbsps
oregano
8 ozs
orzo
1 1/2 ozs
parmesan
4 servings
salt and pepper
1 tsp
tomato paste
3 media
tomatoes
1 1/2 cups
vegetable stock