Barley Risotto with Eggplant and Tomatoes

Ingredients

• 6 cups / 1.5 L 1/2 inch diced eggplant
• 1 pint cherry tomatoes
• 3 tbsp / 40 ml olive oil, divided
• 1/2 tsp / 2 ml black pepper, divided
• 5 cups / 1.25 L sodium-reduced chicken broth
• 2 cups / 500 ml water
• 1.5 cups / 375 ml finely chopped onion
• 1 cup / 250 ml uncooked pearl barley
• 2 tsp / 10 ml minced garlic
• 1/2 cup / 125 ml dry white wine
• 1/4 tsp / 1 ml salt
• 1/2 cup / 2 oz crumbled soft goat cheese
• 1/4 cup / 50 ml thinly sliced fresh basil
• 1/4 cup / 50 ml pine nuts, toasted