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Preheat oven to 180°C.
Cut the aubergine and courgette into small cubes and halve the tomatoes. Toss with olive oil, salt and pepper and roast for 30-35 minutes until soft and golden.
Blitz all the sauce ingredients until smooth, adding a splash of water if needed.
Dissolve the stock cube in the boiling water. Add the orzo and cook until soft and most of the liquid is absorbed.
Stir the sauce through the orzo, then fold in the roasted veg. Warm through for a few minutes until glossy and well coated.
Top with fresh basil and cracked black pepper and serve.