Risotto with Eggplant and Tomatoes | The Joy of Mindful Cooking

Ingredients

• 1 small eggplant (about one pound), peeled and cut into half-inch cubes
• 59 ml 4 T. extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 2 ml 1/2 tsp. hot red pepper flakes
• 450 g 1 lb. tomatoes, coarsely chopped
• small handful of basil leaves, finely chopped
• salt, to taste
• freshly ground pepper, to taste
• 1660 ml 7 c. vegetable broth
• 1 small onion, finely chopped
• 470 ml 2 c. arborio rice
• 120 ml 1/2 c. red or white wine
• 180 ml 3/4 c. diced vegan cheese (optional)
• 59 ml 1/4 c. walnut parm (optional)--see recipe under Notes