risotto melanzane2
 Serves: 4
400 gr Arborio rice
300 gr Perlina eggplants
2 jars datterino tomato sauce as needed (optional)
A knob of butter
Vegetable broth as needed
½ onion
Grated parmesan cheese as needed
Extra virgin olive oil
Directions: Slice the Perlina eggplants into rounds and let cook with the butter until golden; chop the onion and stir-fry separately in some olive oil. Add the rice to the onion and let toast a few minutes, till the rice is golden. Then add some vegetable broth, a little at a time, until the rice is cooked. Add the datterino tomato sauce (if using it) and the cooked eggplants and let simmer for 5 minutes. Stir in the grated cheese and keep heating a few minutes, then serve straight away.