Bring a large pot of water to a boil, salt it, add the orzo (or penne) and cook until al dente. Drain and return to the pot.
While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook until well browned, about 10 minutes; season with salt and pepper.
Stir the eggplant, chiles, onion, garlic and rosemary into the lamb. Partially cover and cook until the vegetables are softened, about 5 minutes. Stir in the tomato paste for 1 minute. Stir in the tomatoes, chicken (or beef) stock and wine. Lower the heat and simmer until thickened, about 5 minutes. Stir in the parsley and mint.
Toss the pasta with the feta and butter. Serve in bowls and make a well in the center. Spoon in the spicy lamb.
