Roasted Aubergine & Tomato Orzo

• Eggplant(2)
• Cherry Tomatoes(300 g)
• Onion(1)
• Garlic(4 cloves)
• Orzo(300 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Stock(900 ml)
• Olive oil(3 tbsp)
• Oregano(2 tsp)
• Paprika(1 tsp)
• Chili flakes(½ tsp)optional
• Fresh basil(15 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Aubergine} into bite-size pieces, halve the {Cherry Tomatoes}, dice the {Onion}, and finely chop the {Garlic}. Pick and roughly chop most of the {Fresh basil}, saving a little for serving.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep sauté pan or pot over medium-high heat. Add the {Aubergine} with half the {Salt} and cook until softened and golden in spots, about 8 minutes. Stir in the {Onion} and cook for 4 minutes more until softened, then add the {Garlic}, {Dried Oregano}, {Paprika}, and {Chili flakes} for 1 minute.

   ~13 min

3. 3

   Stir in the {Tomato paste} and {Orzo} and cook for 2 minutes so the paste darkens slightly and the orzo gets glossy. Add the {Canned tomatoes} and {Vegetable Stock}. Bring to a gentle boil, then reduce the heat.

   ~4 min

4. 4

   Simmer for 15 minutes, stirring a few times, until the {Orzo} is tender and the sauce is thick and glossy. Stir in the {Cherry Tomatoes}, remaining {Salt}, the {Black pepper}, chopped {Fresh basil}, and the juice of half the {Lemon}. Simmer for 2 minutes more until the tomatoes soften slightly.

   ~17 min

5. 5

   Spoon into bowls and finish with the remaining {Fresh basil} and lemon wedges from the rest of the {Lemon}.

   ~2 min