• 1/4 cup olive oil
  • 1 1lb eggplant, peeled and diced
  • 3 garlic cloves, minced
  • salt
  • 4 1/4 cups stock
  • 1 small onion, diced
  • 1 lb of tomatoes, diced
  • 1 cup Arborio rice
  • 1 tablespoon butter
  • 2 tablespoons freshly grated Parmesan
  • 1/4 cup julienned basil
  • freshly ground black pepper


  1. In a large skillet heat 3 tablespoons of olive oil. Add eggplant and cook over high heat, stirring occasionally, until browned all over. Add garlic, season with salt, cook for another minute, then remove from heat.
  2. In medium saucepan bring stock to a simmer.
  3. In large saucepan, heat remaining tablespoon of olive oil. Add onion and cook until soft. Add all but 1/4 cup of the tomatoes and cook for a few minutes. Add rice and cook/stir until thoroughly coated, about 2 minutes.
  4. Add a cup of the hot stock and cook, stirring, until absorbed. Continue adding hot stock 1 cup at a time and stirring until absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.
  5. Remove risotto from heat. Stir in butter, then stir in Parmesan, then the eggplant, basil, and remaining tomatoes. Season with salt and pepper and serve.