Double Cheese Zucchini & Eggplant Risoni

Heat a drizzle of olive oil in a large heavy based pot or saucepan over a medium heat. Add the smoked paprika, the brown onion, the eggplant and the garlic and cook for 10 minutes, or until the eggplant softens.

Add the risoni to the pot with the vegetables and stir to coat in the oil. Stir through the diced tomatoes, the water (check the ingredients list for the amount) and the brown sugar and season with a pinch of salt and pepper. Bring the mixture to the boil and cook for 5 minutes, or until the risoni is tender.

While the risoni is cooking, cut the zucchini into half-moons. Finely grate the Cheddar cheese and the Parmesan cheese.

Add the zucchini, the slivered almonds, the Cheddar cheese and 1/2 of the Parmesan cheese to the pot with the risoni. Stir to combine and transfer the risoni mixture into the warmed baking dish. Sprinkle over the remaining Parmesan and place in the oven to bake for 20 minutes, or until the cheese is melted and golden.