Eggplant Greek Pastasotto

This is a fast risotto but with pasta. Instead of the usual Parmesan cheese this recipe contains Greek cheese from goats and sheep milk. It melts into the pastasotto.

The eggplant cubes and pasta works good together. When you have the Greek rice like pasta it looks like a large kernel of rice.

recipe:
750 ml veg or chicken stock
250 g Kritharaki pasta or Orso
4 tbsp white wine
2 spring onions
1 medium eggplant
3 tbsp butter
100 g Greek sheep cheese (Feta)
Salt and pepper

Cut the eggplant in half inch cubes and the spring onion in fine rings.
Melt the butter in a pan (with a lid) and saute both veg for 4 min. Season.
Add the pasta and stir well.

Next wine and 600 ml stock and bay leaf.
Bring to a simmer and close the lid.
Cook until pasta is soft. Stir every 5 min to prevent from sticking
Add more stock, if needed.

When it is done, cut off the heat and sprinkle fine chopped feta on top. Season. And stir the feta in.