Steak stir fry with tomato hummus sauce

One sixteen ounce box orzo pasta
1/2 cup extra virgin olive oil
1 eggplant (about 12 ounces) cut into 1/2 inch cubes
1 onion, thinly sliced
1/2 bunch broccoli rabe- stems cut into small pieces leaves coarsley chopped
salt
12 ounces sirloin steak, sliced into 1/4 inch strips
1/2 cup beef broth
1 Tablespoon tomato paste
1/2 cup hummus store bought if desired

1. In a medium pot of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 8  minutes. Drain; return to pot. Stir in 2 Tablespoons olive oil cover and set aside.

2. In a large nonstick skillet, heat 2 Tablespoons olive oil over high heat. Add the eggplant  and cook for 1 minute. Add 2 Tablespoons olive oil,the onion and broccoli rabe stems and cook for two minutes. Stir in the broccoli rabe leaves, cover and cooked until wilted, about 4 minutes.Transfer the vegetables to a large bowl and season with salt

3. Wipe out the skillet, add 1 Tablespoon olive oil and heat over medium high heat. Working in 2 batches, add the steak strips and fry for one minute, repeating with 1 Tablespoons olive oil and steak strips. Return all the steak to the skillet and move to one side of the pan. On the other side of the pan. On the other side of the pan, whisk together the beef broth and tomato paste and cook until liquid is reduced by half, about 2 minutes.  Remove from the heat and quickly whisk in the hummus to form a sauce. Stir the steak into the sauce, then stir in the reserved vegetables.