Cut the zucchini in thin slices, mince the garlic, finely chop the onion and halve the tomatoes.

Heat 3 tbsp olive oil in a deep large ovenproof pan. Add zucchini, 2 minced garlic cloves, salt, pepper and a pinch of chili flakes. Sauté over medium high heat for 1 minut, then cover and cook on low heat for 5 minutes. Remove from pan. Transfer to a plate and set aside.

In the meantime, dice the eggplant.

In the same pan, heat 2 tbsp olive oil. Add ground pork and cook until lightly browned. Add the remaining garlic, onion and eggplant. Cook for about 5 minutes, stirring frequently, on medium heat. Season with salt, pepper, smoked paprika and thyme.

Stir in the cherry tomatoes, then pour in the puréed tomatoes and chicken broth. Then stir in the orzo, bring to a boil, cover and simmer on very low heat for 10 minutes or until the orzo is al dente and the sauce has thickened slightly. Stir frequently with a wooden spoon to prevent orzo from sticking to the bottom of the pan.

In the meantime, preheat the oven to 200°C.

Turn off the heat, crumble the feta cheese on top of the orzo, without stirring. Top with zucchini and sprinkle with mozzarella. Transfer to the oven and bake for 8-10 minutes or until the cheese is melted. Enjoy!