Baked Orzo With Eggplant And Mozzarella

Name: Baked Orzo With Eggplant And Mozzarella
Ingredients: 1 large (mine was just over 1 1/4 pounds) eggplant, cut into 3/4-inch dice; Salt and black pepper; 1/4 cup olive oil; 1 medium carrot, peeled and cut into 1/4-inch dice; 1 celery stalk, in a 1/4-inch dice; 1 medium onion, finely diced; 3 garlic cloves, minced; 8 ounces orzo, a rice-shaped pasta, rinsed; 1 teaspoon tomato paste; 1 1/2 cups vegetable stock; 1 to 3 tablespoons fresh oregano, chopped; 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon; 4 ounces mozzarella, firmer is better here, cut into 1/3-inch dice; 1 1/2 ounces (a generous 1/2 cup) parmesan, grated; 3 medium tomatoes, diced