2 aubergines, sliced about 1.5 litres/2 1⁄2pints Vegetable Stock
2 tablespoons olive oil 1 clove garlic
1 ripe tomato, peeled,de-seeded and diced pinchof dried oregano
350 g/12 oz risotto rice 200 g/7 oz mozzarella cheese, diced salt and pepper


1.Place the aubergine slices in a colander, sprinkle with salt and leave to drain in the sink for 30 minutes, then rinse well, pat dry with kitchen paper and chop. Bring the stock to the boil.
2.Meanwhile, heat the olive oil in another saucepan, add the garlic and cook for a few minutes until browned, then remove and discard.
3.Add the aubergines, stir in the tomato and oregano, increase the heat to high and cook for a few minutes .
4.Stir in the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
5.Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
6.About 5 minutes before the end of the cooking time, season with salt and pepper to taste and stir in the mozzarella. When the rice is tender, transfer to a warm serving dish.

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