Bring water to boil and cook the risoni as instructed on the package.If the risoni is ready, drain and put aside.
Preheat the oven to 180 ° C.
Cut the chilli pepper, onion and garlic clove finely.
Then cut the aubergine into 2 halves and cut a piece of the ends so that they can stand upright.Scoop out the inside of the aubergine. It will be filled up later.
Process the sun-dried tomatoes and the remains of the eggplant in the food processor into a paste.
Heat oil in a pan.Fry the onion and garlic in the pan.Add the chili pepper after a few minutes.
Cook for a few minutes and extinguish with white wine.
Allow the wine to boil for a few minutes, then add the minced poultry and the pasta of sundried tomatoes and eggplant.
Cook until the minced meat is done and then add the risoni. Mix everything together well.
Fill the aubergine with the minced meat mixture and finish with a slice of cheddar cheese on top. Put the stuffed eggplant on a piece of baking paper in the oven and let it cook in the oven for 30 minutes.
Remove the eggplant from the oven and allow to cool down for a few minutes. It is very hot.
Arange the rest of the minced meat around the aubergine and serve.