Eggplant Risotto

Servings: 2 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 2 tsp olive oil
• 1 clove garlic (sliced)
• 1 small onion (sliced)
• 1 large eggplant (cut into 1 inch cubes)
• 1/4 tsp dried tarragon
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 cup arborio rice
• fresh ground black pepper to taste
• 3 cups water
• 4 ounces cherry or grape tomatoes
• 1 ounce Parmigiano-Reggiano (grated)
• 2 ounces fresh mozzarella (cut into small dice)

Place the olive oil in a medium sized skillet over medium-high heat. Add the garlic and onion and cook for about one minute. Stir frequently.

Add the eggplant and cook, stirring frequently. Adjust the heat as needed to keep the eggplant from burning but turn a nut brown.

Add the dried tarragon, oregano, basil, rosemary and arborio rice and cook for about one minute.

Add the pepper, water, and tomatoes. Stir once and reduce the heat until the rice is simmering. Cook for about 15 minutes until the rice is tender.

Add the parmesan and stir until blended. Serve the risotto topped with the fresh mozzarella cubes.