Ingredients
- For the Eggplant Portion:
2 medium eggplant
2 medium zucchini
1 medium red pepper
1 medium onion
3 cloves garlic
2 medium Red Ripe Tomatoes
1 tbsp olive oil
2 plums, chopped
1 tablespoon each balsamic and sherry vinegars
2 tsp brown sugar
Salt & Pepper to Taste
For the Risotto:
1 tbsp olive oil
6-7 cups boiling water
1 cube bouillon of your choice.
1 cup Arborio/Risotto Rice
For seasoning:
Salt
Pepper
A little curry powder.
Description
Eggplant Risotto: Made In Two Separate Dishes. Delicious As A Vegetarian Main Dish, Or As A Side. Makes 4 Main Course Servings, Or 6-8 Side Dish Servings. Nutritional Information Is For 8 Servings.
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