Aubergine and Orzo Soup

8 oz. aubergine (225g), finely chopped
6 oz ripe tomatoes (175g), skinned and choppe
2 oz. orzo (50g)
1 - red onion, peeled and finely chopped
1 - garlic clove, crushed
2 T olive oil
1 T tomato puree
1 T finely chopped fresh basil
1/2 t paprika
1 - bay leaf
0 - black pepper
20 oz. vegetable stock (600ml)
0 - toasted pine nuts

Fry the aubergine, onion, and garlic in the oil in a large pan for 10 minutes, stirring frequently to prevent sticking. Add the tomatoes and cook for 5 minutes more, stirring occasionally. Stir in the stock orzo, tomato puree, basil, paprika, and bay leaf, and season with black pepper. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Serve garnished with pine nuts.

From A Taste of Greece