Roasted Eggplant Orzotto

Wash and dry all produce.* Cut the eggplant into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until golden-brown, 20-25 min.

Meanwhile, mince or grate the garlic. Cut the tomatoes into 1/2-inch cubes. Finely chop the basil leaves (including the stems). Chop half the arugula. Zest the lemon, then cut into wedges.

Heat a large non-stick pan over medium heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Add a drizzle of oil to the same pan, then half the red onion and half the garlic. Cook, stirring often, until the onion softens, 2-3 min. Reduce the heat to medium, then add the orzo, broth concentrate and 2 cups water. Cook, stirring occasionally, until the orzo is tender and all of the liquid is absorbed, 12-14 min.

Meanwhile, in a medium bowl, combine the basil, chopped arugula, Parmesan, pine nuts, half the lemon zest and remaining garlic with a drizzle of oil – just enough to make the mixture runny! Season with salt and pepper. Set aside. In another medium bowl, combine the remaining lemon zest and a drizzle of oil. Add the tomatoes, remaining arugula and remaining onions.