INGREDIENTS
1 medium
carrot
1
celery stalk
1 large
eggplant
3
garlic cloves
1 tsp
lemon zest
115 g
mozzarella
60 mls
olive oil
1 medium
onion
1 tbsp
oregano
225 g
orzo
1 1/2 oz
parmesan
4 servings
salt and pepper
6 g
tomato paste
3 media
tomatoes
355 mls
vegetable stock