Baked Veggie Risoni

Heat a heavy based pot or saucepan over a medium heat. Add in the olive oil, smoked paprika, red onion, eggplant and garlic, then fry until the eggplant softens (about 10 minutes). Add the risoni and stir to coat the grains in oil. Then add in the diced tomatoes and water, with the brown sugar, salt and pepper. Bring it to the boil and cook for 5 minutes. Then add in the zucchini and half of the Parmesan cheese. Stir to combine and transfer the mixture to a baking dish (no need if the pot is oven proof), then top with the remaining Parmesan cheese. Cook in the oven for 20 minutes.