Preheat the oven to 200 °C top/bottom heat. Wash the eggplant, trim the ends, and cut into approx. 1.5 cm cubes. Spread the cubes onto a baking sheet lined with baking paper, drizzle with 2 tbsp of olive oil, and season with a little fine salt and ground black pepper. Roast in the oven for about 20 minutes until golden brown and tender.

Meanwhile, cook the risoni pasta in plenty of boiling salted water according to package instructions until al dente. Then drain, rinse briefly with cold water, and let drain well.

Toast the pine nuts in a non-stick pan without fat over medium heat, stirring constantly, until golden yellow and nutty in aroma. Remove immediately from the hot pan and let cool on a plate.