This is a nice, fresh alternative to lasagna.  The orzo and the cheese melt together with the tomato flavors, and the lemon zest adds a nice kick.  Adapted from Smitten Kitchen and Yotam Ottolenghi.

Ingredients

• 1 large eggplant, cut into 1/2″ chunks
• olive oil for frying
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, crushed
• 250 g orzo
• 1 T tomato paste
• 1.75 c vegetable stock
• 1.5 T fresh thyme leaves, chopped
• grated zest of 1 lemon (or, 1 T chopped preserved lemon)
• 150 g feta
• 1 c grated parmesan
• 3 medium tomatoes, cut into thin slices

Instructions

1. Heat oven to 350 F.
2. Heat 1/3 c oil in a frying pan over medium-high heat, and cook aubergine, stirring occasionally, for 8-10 minutes until golden brown.
3. In a separate pan, heat 2 T olive oil over medium heat, and saute carrot, celery, and onion for 10 -15 minutes, until soft and golden.
4. Add garlic and thyme, and cook for 1 minute, until fragrant.
5. Stir in orzo and tomato paste, and cook for an additional 2 minutes.
6. Remove pan from heat, and stir in stock, cooked eggplant, lemon zest, feta, 1/2 c parmesan, and 1 t salt – combine well.
7. Transfer to an oven proof dish, arrange tomatoes on top, and sprinkle with remaining 1/2 c parmesan.
8. Bake for 20 minutes, covered, and then an additional 20 minutes uncovered – remove from oven when all of the liquid has been absorbed and the pasta is fully cooked.