Eggplant & Chorizo Risoni

• 1 tbs olive oil
• 2 Chorizo sausages, thickly sliced
• 1 onion, diced
• 1 Graffiti eggplant, diced
• ⅓ cup white wine
• 1 ½ cups Risoni pasta
• 1 can diced tomatoes
• 3 cups chicken stock
• 50g baby spinach leaves
• ½ cups fresh parmesan cheese, grated

1. Heat oil in a saucepan over a medium heat. Add the Chorizo, onion and eggplant and cook stirring for 10 minutes or until the eggplant is soft.
2. Add the wine and bring to the boil, scraping the base of the pan with a wooden spoon to dislodge any bits that stick to the bottom.
3. Stir in the risoni, tomatoes and stock. Season with salt and pepper and cook stirring often for 10-15 minutes or until the risoni is cooked and most of the liquid absorbed.
4. Add the spinach and stir well to combine. Serve with grated parmesan.