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In a skillet, cook the mushrooms in 1 Tbsp of the oil for 7-10 min.
While the mushrooms are cooking, peel, cube, and remove eggplant seeds.
Let the cubed eggplant soak in the remaining oil and garlic, salt, and pepper for a at least a few minutes.
Set the cooked mushrooms aside.
Cook the soaked eggplant for about 10 min, or until soft.
Set the eggplant aside with the mushrooms.
Add the dry orzo and broth to the skillet.
Stir and bring to a boil.
Lower to a simmer and cook for about 10 minutes, stirring often.
Add in the lemon juice and tomato halves.
Add the mushrooms and eggplant back in.
Mix everything together until the dish is evenly warm.
Top with grated parmesan, fresh basil, and crushed pistachios (optional).
Serve and enjoy!