Eggplant
Celery Stick
Carrot
Yellow Onion
Garlic Clove
Orzo	g
Tomato Paste	tsp
Veggie Stock	ml
Lemon Zest
Feta Cheese	g
Handful Cherry Tomatoes
Sprig of Fresh Rosemary
Olive Oil
Salt & Pepper to taste

1. Heat up the oven to 180 ºC.
2. Cut the eggplant into about 2cm cubes season it generously with salt and leave to drain for 30 minutes. Rinse and pat dry. In a food processor chop carrot and celery to until shredded, but still having chunks.
3. In a large pan heat the olive oil, add eggplant and cook for 5-7 minutes on medium to high heat until golden brown.
4. Remove the eggplant from the pan and drain on kitchen paper. Add the carrot and celery, fry for 5 minutes, and transfer next to eggplants. Then add the chopped onion and garlic and cook, for 3-4 minutes. Stir in the orzo and tomato paste and cook for two minutes.
5. Remove the pan from the heat and pour in the stock, rosemary and lemon zest. Add veggies, crumbled feta, season well with salt and pepper. Mix well and transfer to a round 28 cm ovenproof dish. Arrange the tomatoes on top, sprinkle with rosemary. Bake for 40 minutes, until all the liquid has been absorbed and the pasta is cooked.

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