• 1 tbsp olive oil
• 1 small onion, sliced
• 1 garlic clove, crushed
• 1 dried bay leaf
• 2 tbsp thyme leaves
• pinch chili flakes
• 1/2 aubergine, cut into 1cm (1/2in) cubes
• 150g (5oz) orzo
• 400g tin chopped tomatoes
• 450ml vegetable stock
• ½ lemon, zested
• 1/2 x 31g pack fresh basil, leaves roughly chopped, plus extra sprigs to serve
• vegetarian hard cheese or Parmesan shavings, to serve

Heat the oil in a pan over a medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, stirring occasionally, until softened.

Add the garlic, bay leaf, thyme and chili. Cook for 2 minutes. Add the aubergine and cook for 3 minutes, stirring occasionally. Stir in the orzo, tomatoes, stock and lemon zest.

Bring to the boil, then reduce the heat. Simmer for 12 minutes, or until the aubergine and orzo are cooked through.