8 ounces uncooked orzo pasta (or other small pasta)
1 cup vegetable broth
1 small zucchini, quartered
lengthwise and sliced thinly
1 carrot, peeled and diced
1 large onion, diced
1 cup diced eggplant (peel first if desired)
Cook orzo according to package directions. Bring vegetable broth to a boil in a medium saucepan, add vegetables and sauté until done to your liking (5-10 minutes). Drain orzo and add to vegetables. Keep cooking until it is at the temperature you like. Top with cheese if you like.